These veggie patties need only a quick sear and a simple cool sauce to become dinner. The spiced burger from the freezer crisps up easily in one pan while you slice cucumber and stir yogurt, making a balanced meal in under twenty minutes.

Serves 2. 20 minutes, 10 at the stove.

About 500 calories a serving, 18 g protein, 57 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium-high heat. When the oil shimmers, place the 2 frozen patties in the pan without crowding; they will crisp as they cook.
2. Cook for 6 to 8 minutes without moving them, until the underside is golden and crisp. While they cook, halve the cucumber lengthwise, scoop out the seeds with a spoon, and slice into half-moons.7 min
3. Flip the patties and cook for 3 to 4 minutes more on the second side until golden throughout. Meanwhile, stir together 1 cup yogurt, the sliced cucumber, a pinch of salt, and a grind of pepper in a small bowl.4 min
4. Transfer the patties to plates, add a dollop of the yogurt sauce alongside, and serve at once.

Note You can also serve these patties in toasted buns with the yogurt sauce as a condiment, or alongside rice if you want to stretch dinner. Leftover patties and sauce keep in separate containers for three days; reheat patties gently in a low oven. Serve with a simple salad or steamed spinach on the side.