| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Vegetarian | New, Vegtime5 | 6 | servings |
INGREDIENTS
| 1/2 | c | Chopped carrot |
| 1 | c | Chopped broccoli or sliced zucchini |
| 1 | Rib celery; chopped | |
| 3 | tb | Chopped onion |
| 1 | c | Garbanzo bean; (chickpea) flour |
| 2 | tb | Vegetable oil |
| 2 | ts | Dried Italian seasoning |
| 1/4 | c | Liquid egg substitute |
| OR 1 egg pIus 1 egg white | ||
| Salt to taste | ||
| (if seasoning doesn't contain salt) | ||
| 1 | tb | Oil for frying |
INSTRUCTIONS
MAKES 6 TO 8 OVO-LACTO This burger can be served as a patty or on a roll with your favorite condiments: mustard, mayonnaise, onion, tomato or avocado. Place carrot, broccoli, celery and onion in food processor and finely chop. Add garbanzo bean flour, 2 tablespoons oil, seasoning, egg substitute and salt if using. Pulse until ingredients form a smooth batter. Heat oil in large skillet over medium heat. Drop batter by large spoonfuls to form 6 to 8 patties about %2 inch thick. Turn heat to medium and cook slowly about 4 minutes on each side. Serve warm. Reprinted with permission from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman (Henry Holt and Company, 1996). PER BURGER: 183 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 26G CARB.; 0 CHOL.; 41MG SOD.; 30 FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 28 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”