1.
With a grown-up helper, carefully boil a pot of
water on the stove. Add potatoes and boil for 25-30
minutes. Remove and allow to cool. When cool, peel
and grate. Set aside.
2.
In a large pan, melt the butter over medium-high
heat. Add onion and saute for 2-3 minutes until
onions are soft.
3.
Add the broccoli, carrots, and mushroom to the pan.
Cook for 4-5 minutes. Turn off heat.
4.
Add the grated potato, corn, soy sauce, cheese,
and parsley. Stir and allow to cool until cool enough
to touch.
5.
While cooling, crack and beat the eggs. Stir together
the breadcrumbs and ground flax seeds.
6.
Form the burger mixture into 13-15 mini burgers,
dip in the beaten eggs, and coat with breadcrumb
and flax seed mix.
7.
To your large pan, heat a bit of oil on medium heat.
Saute each burger until golden and crisp on both
sides.
8.
Serve plain or on bun with favorite toppings.
Makes
13-15 mini burgers
