I’ll tell you a secret – I’ve never made my own veggie burgers, even though I’ve been a vegetarian for 14 years! I finally decided to try and this Carrot Burger recipe looked really interesting. The only changes I made was using 2 cups unseasoned breadcrumbs instead of cornflakes and adding 1 egg. I will definitely either use less breadcrumbs next time or another egg – they were a little dry. Despite the dryness, though, they were tasty – not as carroty as you would expect. Pretty low on protein, though, but once in awhile, that’s OK.Of course, to go along with burgers, you need fries. I wanted to do something a little healthy, so I just tossed Russet potato wedges with salt, pepper, and cooking spray. I baked them for 12 minutes (each side) at 425 degrees – next time, I’ll bake them longer or at a higher temp, they were slightly underdone. Still tasty with Heinz ketchup though!
