| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Raw sunflower seeds |
| 1 |
c |
Rolled oats; instant or old-fashioned |
| 2 |
c |
(1 pound) mashed firm tofu; well drained |
| 2 |
c |
Alfalfa sprouts |
| 2 |
tb |
Tamari |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Chopped scallions or onion |
| 1/4 |
c |
Nutritional yeast |
| 1/4 |
c |
Wheat germ |
| 1/4 |
c |
Cornmeal |
| 1/4 |
ts |
Salt |
|
|
Vegetable oil |
INSTRUCTIONS
COATING
ALSO
The next few recipes are from Classics and Creations:A World of Vegetarian
Cooking published by SK Publications in Naperville, Illinois.
A light, crispy coating on the outside with a protein-packed meal on the
inside.
Grind sunflower seeds and oats together in a blender ;until oats are like a
coarse flour. Combine with all remaining burger ingredients. Knead mixture
until well mixed. Shape into ten 3-inch patties. Combine coating
ingredients in a wide bowl. Generously coat both sides of burgers.
Skillet-fry in 1/8 inch of medium-hot vegetable oil for 3 to 5 minutes on
each side until well browned and crisped. Serve hot with ketchup or tamari
or use in a pita sandwich. Yield: 10 burgers
Posted to JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on
May 13, 1998
A Message from our Provider:
“God grades on the cross, not the curve.”