| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August, Veg-cook |
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 |
t |
Dried parsley |
| 1 1/2 |
t |
Dried sage |
| 1 |
t |
Dried thyme |
| 1/2 |
t |
Dried marjoram |
| 1/4 |
t |
Dried rosemary |
| 1/8 |
t |
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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