| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | Beans, Sandwiches, Jewish | 1 | Servings |
INGREDIENTS
| 1 | c | Wheat germ |
| 1/2 | c | Plain yogurt |
| 1/2 | c | Shredded Monterey Jack |
| Cheese | ||
| 1/4 | c | Chopped almonds |
| 2 | tb | Parsley — chopped, fresh |
| 2 | tb | Green onion — finely |
| Chopped | ||
| 1/2 | ts | Oregano |
| 1/4 | To 1/2 tsp. cumin | |
| 1/2 | ts | Salt |
| 1/4 | ts | Garlic powder |
| 2 | tb | Oil |
| 1 | c | Plain yogurt |
| 2 | ts | Horseradish |
| Mustard | ||
| 1/2 | ts | Tarragon |
| 1/4 | ts | Basil |
| 1/8 | ts | Salt |
| 1 | c | Alfalfa sprouts |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Mon, 20 May 1996 14:30:39 -0700 In a medium bowl, combine 3/4 cup wheat germ, 1/2 cup yogurt, cheese, almonds, parsley, onion, oregano, cumin, 1/2 tsp. salt and garlic powder. Shape into 16 small flat patties. Coat with 1/4 cup wheat germ. In a small skillet, heat oil. Brown patties 2 minutes on each side. Combine 1 cup yogurt, the mustard, tarragon, basil and 1/8 teaspoon salt. Place 2 or 3 patties in each pita half; top with sprouts. Spoon dressing over sprouts. VFA 125 FRAMP Admin Posted to Master Cook Recipes List, Digest #92
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