An Italian in my Kitchen · by Rosemary Molloy★ 4.6 (10)
Baked Veggie Burger
NUTRITION · PER SERVING40M COOK
CAL 4%·PRO 4%
CARBS 6G33% OF CAL
1G FIBER0G ADDED0G INTRINSIC5G OTHER1G TOTAL SUGAR
FAT 5G56% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked vegetarian burger made from shredded vegetables, herbs, and a flour binder. Wholesome and hearty, these patties are flavorful enough to eat on their own or in a bun.
mainamerican🍪 sheet pan🔥 ovendairy freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium carrot grated
- 1 medium zucchini grated
- 1 small potato grated
- ½ celery stalk grated
- 2 tablespoons chopped fresh parsley
- ¼ cup all purpose flour
- 1 large egg
- ¼ teaspoon salt
- 1-2 dashes black pepper
- 1½-2 tablespoons olive oil divided
At a glance
PER SERVING · TIME 40M
CAL 4%·PRO 4%
CARBS 6G33% OF CAL
1G FIBER0G ADDED0G INTRINSIC5G OTHER1G TOTAL SUGAR
FAT 5G56% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 166mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 82mg
- Calcium
- 18mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.