Vegetarian Burger

Serves 6 - Patties are 2 points each on WW

Ingredients
Cooking spray
1 teaspoon crushed garlic (in jar)
1 small onion finely diced
1/2 cup red capsicum finely diced
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 x 420g can kidney beans drained
1 x 400g can brown lentils drained
1 cup dried breadcrumbs
1 egg white
1 teaspoon salt reduced vegetable stock powder (Massel)
1 sachet Garden Harvest creamy mushroom cup-a-soup (Continental)
Pepper to taste


Method

1. Coat a non-stick frypan with cooking spray, saute garlic, onion, capsicum, peas and corn until cooked, leave to one side.
   
   
2. Place kidney beans and lentils into a food processor and process until finely chopped. Add all other ingredients including sauteed vegetables. Blend well. Pepper to taste.
   
   
3. Shape into 6 large patties.
   
   
4. Generously coat a non-stick frypan with cooking spray, heat pan and cook burgers until both sides have browned. We usually have ours with lettuce, tomato, mayonnaise, chilli & bbq sauce. We also accompany the burgers with a small amount of home made chips.