Plantain Veggie Burgers

Plantain Veggie Burgers

Victoria M.H.

"It's nice to do it yourself and know what goes in them, with a pleasing flavor you can control."
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Ingredients

30 m servings 179 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Blend plantains, spinach, bread crumbs, cornmeal, mushrooms, olives, garlic, paprika, and oregano in a food processor until a moldable batter forms; mold into patties.
  2. Melt butter in a skillet over medium heat; pan-fry patties until golden brown, 6 to 8 minutes per side. Season with salt and pepper.

Footnotes

  • Cook's Note:
  • If for some reason the batter is a soupy texture, add more bread crumbs or cornmeal, 1 tablespoon at a time, until a thicker batter forms.

Reviews

Read all reviews 3
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This was a nice change from usual veggie burgers. They are a bit sweet so I topped these with some buffalo sauce. I think next time I might add a few black beans and some cayenne or chipotle to ...

I thought these were wonderful! The plantain adds a bit of sweet to it which I really enjoyed. I have to admit that I had to make some changes: I didn't have any mushrooms so I used black beans ...

Didn't meet my family's or my expectations. I know it's a veggie burger, but it was a little too different in both taste and texture. To help the texture I recommend finely chopping the mushro...

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