| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Dec., Fatfree, Lowfat, Prodigy, Rice |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Lentils |
| 1 |
|
Sweet potato |
| 10 |
|
Fresh spinach leaves, to 15 |
| 1 |
c |
Fresh mushrooms |
| 3/4 |
c |
Bread crumbs |
| 1 |
t |
Tarragon |
| 1 |
t |
Garlic powder |
| 1 |
t |
Parsley flakes |
| 3/4 |
c |
Long grain rice |
INSTRUCTIONS
A very easy & tasty vegetarian burger taken from Vegetarian Times Mag
Aug 93 issue with a few of my own additions. Cook rice till cooked and
slightly sticky(white rice, I use basmati will take approx 20 min ), &
lentils till soft. Cool slightly. Finely mince a medium sweet potato
which has been peeled and cook until soft. Cool slightly. Finely chop
the mushrooms. Spinach leaves should be rinsed and finely shredded.
Mix all ingredients and spices together adding salt & pepper to
taste.(Nutrition values will not reflect added salt content). Chill in
the refrigerator 15-30 min. Form into patties and saute in pan or can
be done on a vegetable grill on an outdoor grill. Make sure to grease
or spray pan with Pam as these burgers will tend to stick. Note: any
added oil or fat will not show up in the nutrition values so you must
add any additional. Nutrition (per serving): 268 calories Total Fat 2
g (7% of calories) : D/L from Prodigy 12-14-94. Recipe collection of
Sue Smith. 1.80á File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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