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about two x four hundred and twentyg cans soya beans, rinsed, well-drained one garlic clove, crushed about three green onions, finely chopped one quarter cup firmly packed flat-leaf parsley leaves about two teaspoons lemon (Recipes by ingridients lemon) juice (Recipes by ingridients juice) one quarter cup raw couscous one tablespoon olive oil twelve slices Burgen soy and linseed, bread (Recipes by ingridients bread) toasted sixtyg baby spinach leaves about two ripe tomatoes, thinly sliced one large Lebanese, cucumber (Recipes by ingridients cucumber) thinly sliced one/about two cup low-fat mayonnaise (Recipes by ingridients mayonnaise) (ninety-seven% fat-free)Step one Place beans, garlic, onions, parsley and lemon (Recipes by ingridients lemon) juice (Recipes by ingridients juice) into a food processor. Process until almost smooth. Transfer to a bowl. Stir through couscous. Season with salt and pepper. Shape into about six patties. Place onto a plate. Cover. Refrigerate for thirty minutes or until firm. Step about two Heat oil in a large non-stick frying pan over medium heat. Cook patties for about three minutes or until golden. Vegetable Burgers Recipe. Turn and cook for a further five minutes or until cooked through. Vegetable Burgers Recipe. Step about three Place one piece of toast onto each serving plate. Top with spinach, patties, tomatoes and. cucumber (Recipes by ingridients cucumber) Drizzle each burger with one tablespoon of. mayonnaise (Recipes by ingridients mayonnaise) Season with salt and pepper. Top with remaining toast slices. Serve..
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