Holy cow! The combination of these veggies with cumin, thyme and spearmint is pure heaven. Add extra fresh herbs for extra flavor if you wish! Try baking them for a lighter, healthier result.

Serves: 15 mini burgers Prep. time: 20′ Cooks in: 40′ Ready in: 60′

Ingredients
2 tbsp extra-virgin olive oil + extra for frying
2 spring onions, finely chopped
1 zucchini, grated
1/2 green bell pepper, diced
1.5 cup mung beans, boiled, drained
1.5 cup potatoes, boiled, drained
3/4 tsp cumin, powder
1/2 tsp dried thyme
2 tbsp fresh spearmint, finely chopped
1 tsp sea salt
rice flour for dusting

Method
Step 1
In a frying pan heat 2 tbsp oil and cook onion, zucchini and pepper and season with salt and pepper.

Step 2
In a bowl mash all ingredients with a fork and shape mini burgers. Dust with rice flour and fry in hot oil until nicely colored on both sides.

Step 3
Drain on kitchen paper and serve with warm pitta bread, tzatziki sauce, hummus or mustard.

Και η συνταγή στα ελληνικά: Κεφτεδάκια λαχανικών με πατάτα, ροβίτσα και δυόσμο

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