| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | lb | Portabello mushrooms |
| Lightly sauteed in butter | ||
| 3 | c | Cooked rice |
| 1/2 | c | Sour cream or yogurt |
| 1 | bn | Chopped scallions |
| Bread crumbs | ||
| 3 | Whole eggs | |
| 4 | ds | Tabasco |
| 4 | ds | Light soy sauce |
| Salt | ||
| Cayenne pepper | ||
| Black bean paste | ||
| (optional: no organic | ||
| Substitute) | ||
| 1 | ts | Crushed red chili flakes |
INSTRUCTIONS
In a medium mixing bowl stir together cooked rice, sour cream or yogurt, chopped scallion and sauteed mushrooms. Stir in eggs one at a time. Add soy and Tabasco. Stir in bread crumbs 1/2 C at a time until you can easily form a patty. Make all patties and reserve until ready to cook. To serve, toast each patty in a well-seasoned skillet or coated pan until golden brown. Top with additional sour cream or yogurt (NOTE: A red bell pepper puree is a tasty topping as well). CREDITED TO CHEF DAVID BECKWITH, CENTRAL 159 RESTAURANT, Pacific Grove, CA. Recipe By : Court Moss File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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