| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Digest, Nov., Fatfree | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Cracked wheat |
| 1/4 | lb | Green beans |
| 1 | sm | Zucchini |
| 1 | sm | Carrot, peeled |
| 1/2 | Granny Smith apple, peeled | |
| 1/2 | c | Canned chick peas, rinsed |
| And drained | ||
| 1 | tb | Onion, minced |
| 1 | tb | Sesame tahini or peanut |
| Butter | ||
| 1 1/2 | tb | Canola oil |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Salt |
| Server grinds black pepper, | ||
| To taste | ||
| 1/2 | c | Bread crumbs |
INSTRUCTIONS
Rhea Gendizer of Lexington, Mass., makes a veggie burger that adds the tang of a Granny Smith apple to the wonderful crunch of fresh vegetables. Cook green beans in boiling water until tender-crisp. Drain and chop finely. Cook cracked wheat in 1 cup boiling water for 1 minute. Remove from heat and cover. grate the zucchini, carrot, and apple. Place shreds in a dish towel and squeeze out excess moisture. Combine with chopped beans. In a food processor blend chickpeas, onions, garlic, tahini, curry powder, chili powder, salt, pepper, and canola oil until smooth. Add to shredded mixture. Drain cracked wheat into strainer, pressing with back of spoon to extract excess liquid. Add to bowl with vegetables. Add bread crumbs. Refrigerate for one hour. With wet hands, shape into 4 burgers. Cook 3 minutes on each side on grill lightly brushed with oil. Posted by Posted by Terry Frye <A01TMF1@MVS.CSO.NIU. to the Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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