| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Rice, Lowfat, Prodigy, Dec., Fatfree |
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 |
ts |
Tarragon |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
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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