Heat water in large non-stick skillet over medium heat. Add tomatoes, red pepper, green pepper, celery, zucchini, and onions. Cook and stir for 10 minutes, or until vegetables are tender.

Drain vegetables. Stir in peas, corn, and thyme.

Mash the cooked potatoes in a large bowl. Stir in egg whites and skim milk.

Stir potato mixture into vegetable mixture and shape into 12 burgers.

Place crumbs in shallow bowl, dip burger in crumbs to coat.

Brown burgers in a non-stick skillet, or in a skillet sprayed lightly with vegetable cooking spray, for 5 minutes. Turn and saute for 5 minutes more.

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would use an egg substitute in this recipe. But you may want to use the eggs if you are not strict about that. Sandy