CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Prodigy, Dec., Fatfree |
4 |
Servings |
INGREDIENTS
12 |
oz |
Canned chickpeas; drained |
3 |
tb |
Dry bread crumbs |
2/3 |
c |
Instant nonfat dry milk |
4 |
|
Egg whites; lightly beaten |
1/8 |
ts |
Garlic powder |
1/8 |
ts |
Dried basil |
1/4 |
ts |
Dried oregano |
1/2 |
ts |
Dry mustard |
1 |
ts |
T worcestershire sauce |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a blender container or food processor, combine all ingredients and
process until smooth. Preheat a nonstick skillet or griddle over medium
heat. Drop mixture onto griddle or pan making twelve 3 inch patties. Cook
till brown on both sides turning once.
Nutrition (per serving): 426 calories Total Fat 6 g (12% of calories)
Source: Lean and Luscious, Page(s): 307, Date Published: 1987, by Bobbie
Hinman & Millie Snyder
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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