| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Mcdougall, Vegan, Digest, Fatfree |
2 |
Servings |
INGREDIENTS
| 1/2 |
|
To 1 raw onion grated |
| 4 |
lg |
Potatoes grated |
| 1/2 |
c |
Whole wheat flour |
| 1/4 |
c |
Water |
INSTRUCTIONS
Mix all ingredients in a bowl. Using a non-stick pan on medium heat, or a
griddle at 325 degrees, ladle the mixture on pan and mash down until flat
about burger thickness. Cook for 8-10 minutes. Turn over and cook 5-8
minutes.
Hints: Use a food processor to grate the potato and onion. The onion may
get gooy but that's o.k. Ore Ida has hash browns that are already grated,
and I've been meaning to try that as a time saver but haven't done it yet.
If any one has done this please post your success. If you want to double
this recipe, use separate bowls or it is too hard to mix, I've already
tried. These freeze well. I usually think of one potato as a serving. For
two people the above recipe could be dinner and lunch. Top with all your
favorite low fat condiments. It surprised us at how much these taste like
Real hamburgers with all the toppings.
Postedby LEA TALLEY <LIVANMERKEST@msuvx2.memst.edu> to Fatfree.
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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