| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg-cook, August | 5 | Servings | ||
INGREDIENTS
| 1/2 | c | Yellow onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/4 | c | Water |
| 2 | c | Lentils, cooked; drained & m |
| 2 | c | Potato; mashed |
| 1 | c | Whole-wheat bread crumbs; in |
| 1 | ts | Dried parsley |
| 1 1/2 | ts | Dried sage |
| 1 | ts | Dried thyme |
| 1/2 | ts | Dried marjoram |
| 1/4 | ts | Dried rosemary |
| 1/8 | ts | Black pepper; ground |
INSTRUCTIONS
Preparation Time: 0:50 Preheat the oven to 350 degrees. Saute the onion and celery in the water about 10 minutes. Combine in a bowl with the remaining ingredients and mix well. Form into patties and place on a nonstick baking sheet. Bake for 20 minutes, then turn and bake for an additional 20 minutes Serve hot on toasted whole wheat burger buns. From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~-- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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