1 egg, beaten
3/4 c. raw potatoes, grated
3/4 lb. ground beef
1/4 c. onion, minced
2 tbsp. green pepper, chopped
1 tsp. salt
3 tbsp. shortening
1 c. tomato juice
1 tbsp. flour
1/4 c. water

Mix egg, potato, ground beef, onion, green peppers and salt. Shape into flat cakes and brown on both sides in heated shortening. Drain off excess fat and add tomato juice, simmer about 20 minutes. Remove burgers from pan and keep hot while mixing flour to a paste with water and adding to liquid in pan, stirring constantly. Cook until thickened. Serve over spud burgers. Serves 4.