Potato and rice burgers

Peel and dice the large potato into small, uniform cubes, then boil in salted water until tender, about 10-12 minutes, and drain well.

Mince the garlic clove and onion finely, then set aside with the chopped fresh parsley.

Pulse the whole wheat bread in a food processor to create fine breadcrumbs, then measure out 1/4 cup and set aside.

In a large mixing bowl, combine the cooled boiled potatoes, cooked brown rice, breadcrumbs, minced onion, minced garlic, Parmesan cheese, 2 tbsp chopped parsley, and 1-2 tsp tamari or soy sauce, mixing gently with a fork until just combined.

Divide the mixture into 4 equal portions and shape each into a compact burger patty about 3/4 inch thick, handling gently to avoid compacting too much.

Heat a non-stick skillet or lightly oiled pan over medium-high heat until a drop of water sizzles on the surface.

Carefully place the patties into the hot pan and cook for 4-5 minutes until the bottom is golden brown and crispy, then flip gently.

Cook the second side for another 4-5 minutes until golden brown and the burgers are heated through.

While the burgers cook, prepare the yogurt sauce by whisking together the plain non-fat yogurt, fresh lemon juice, 1/4 tsp soy sauce, 1/8 tsp crushed red pepper, 1/2 tsp ground cumin, minced garlic, and 2 tbsp chopped fresh parsley in a small bowl.

Taste the yogurt sauce and adjust seasonings as needed for balance of lemon, spice, and umami.

Transfer the cooked burgers to a serving plate and serve warm with the prepared yogurt sauce on the side.