| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
|
Veggie, Low-cal, Meat sub |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Carrot shredded |
| 3/4 |
c |
Rice brown cooked |
| 1/2 |
c |
Mozzarella part skim |
| 1/3 |
c |
Onion chopped |
| 1/4 |
c |
Bread crumbs |
| 1/3 |
c |
Dry roasted peanuts |
| 1 |
tb |
Parsley fresh |
| 1/4 |
ts |
Ginger, ground |
| 1 |
ts |
Coriander, ground |
| 2 |
lg |
Egg white |
| 1 |
tb |
Soy Sauce low sodium |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Carrots must be finely shredded and onion finely chopped. I use a food
processor. Shred the mozzarella and crumble bread crumbs well. Chop the
peanuts. In a large mixing bowl stir together the carrots, cooled cooked
rice, cheese, onions, peanuts, bread crumbs, parsley, ginger, coriander and
pepper. In a small bowl slightly beat the egg whites then blend in the soy
sauce. Add to the rice mixture and blend well. Cover and chill in
refrigerator for an hour or until firm enough to handle. Shape the mixture
into four 3/4 inch thick patties. Spray a baking sheet with oil. Place
patties on sheet. Broil four inches from the heat for seven minutes. Turn
and broil two minutes more until set. Serve as you would a hamburger. I
have done this in a skillet but you must be careful handling the patties or
they break up. Be sure to let the first side get well done before trying
to turn them. Helps to have frozen the patties for easy of handling before
cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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