| 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.
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