| 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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