Summertime is made for eating more fruits and veggies. To that end, I wanted to come up with a way to use some bits and pieces of vegetables while making a healthful, but filing lunch. Here’s what I came up with.
Veggie Soft Tacos
Veggie Patty:
¼ cup cooked carrots (to cook quickly, chop finely and out in a small bowl; add a couple tablespoons of water and microwave on high for 2 – 3 minutes)
¼ cup chopped bean sprouts
2 T. brocco sprouts (or other sprouts such as alfalfa)
1 T. minced onion
1 t. minced garlic
2 T. prepared hummus
1 T. sunflower seeds
1 t. soy sauce
1 egg
½ cup coarse bread crumbs, such as Panko
Salt and freshly ground black pepper to taste
Combine all ingredients. Shape into one large patty and fry in a teaspoon of olive oil over medium heat, a couple minutes per side, until cooked through and crispy on the outside.
For Soft Tacos:
2 taco size flour tortillas
3 T. feta cheese (I used sundried tomato and basil flavored crumbles)
2 T. plain Greek yogurt
1 t. dried dill weed
1 t. lemon juice
1/2 t. garlic salt
Mixed baby greens
Combine yogurt, dill, lemon juice, and garlic salt.
To assemble soft tacos, divide cheese between the two tortillas; sprinkle on half of each tortilla. Microwave on high for half a minute to melt slightly. Place half the fried veggie patty on each tortilla. Top each with half the yogurt mixture and handful of greens. Fold in half and serve.
Tip: Use any veggies in your fridge as substitutes for the sprouts – cucumbers, radishes, broccoli, cauliflower, peppers, etc. would all be good. Feel free to experiment with flavor/crunch combinations.
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