Second Place, 2014 AICR/C-CAP Healthy Appetizer Contest Winner
Taylor received a $3,000 scholarship
Preheat oven to 400 degrees F.
Combine eggplant, carrots, peppers and onion with herbs, garlic powder, salt and pepper. Place mixture in single layer on baking sheet and roast until browned and tender, about 30 minutes.
While vegetables roast, make yogurt sauce. In small pan, mix together yogurt, cucumber, lemon juice, lemon zest and dill. Add salt and pepper to taste. Set aside
Add mashed potatoes to roasted vegetables and mix well. Using 1/4 cup vegetable mixture for each patty, form 12 patties and place on plate or cookie sheet. Place patties in freezer to chill for about 10 minutes.
In large skillet heat oil over medium heat. Cook patties 3-4 minutes on each side, until heated through.
Place each patty on lettuce leaf, add 2 teaspoons of yogurt sauce and wrap lettuce around patty. Serve with extra sauce.
Makes 6 servings.
Per serving: 132 calories, 3 g total fat, (<1g saturated fat), 23 g carbohydrate,
6 g protein, 5 g dietary fiber, 244 mg sodium.