| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Burgers & l, Eat-lf mail, Low fat |
1 |
servings |
INGREDIENTS
| 1 |
c |
Lentils; mixed with |
| 1 |
c |
Bulgur; cooked |
| 2 |
c |
Bread crumbs |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green pepper |
| 4 |
tb |
Mixed Italian herbs |
| 4 |
|
Cloves garlic; or 4 t. powdered garlic |
| 2 |
tb |
Soy flour; mixed with |
| 2 |
tb |
Water |
| 1/2 |
c |
Skim milk; rice or soy |
INSTRUCTIONS
Mix the first six ingredients. Mix in soy flour/water mixture. Add milk and
mix well. Chill 1/2 hour. Make into patties and fry 10 minutes per side, or
bake on cookie sheet at 350F, 10 minutes on each side.
Notes:
1. The lentil-bulgur mixture is simply equal parts lentils and bulgur
cooked together. I usually make a large amount and freeze in 2 cup
portions.
2. You can, of course, use any seasonings you like.
3. The author doesn't say how big to make the burgers -- I like them kind
of small and fairly thin and get about a dozen.
>From: Debbie Cowherd <dcowherd@uiowa.campus.mci.net>
Recipe by: Tightwad Gazette
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Sep 13,
1999, converted by MM_Buster v2.0l.
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