| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 8 | Servings | |
INGREDIENTS
| 3 | Cloves garlic; minced | |
| 1/2 | c | Mushrooms; finely chopped |
| 4 | Scallions; thinly sliced | |
| 1 | tb | Canola oil |
| 1/2 | c | Cashews; raw, unsalted |
| 2 1/2 | c | Potatoes; mashed |
| 3/4 | c | Carrots; grated |
| 2 | ts | Ginger root; fresh, grated |
| Salt and pepper to taste | ||
| 1/4 | c | Bread crumbs; dry |
| 1/2 | c | Sesame seeds |
INSTRUCTIONS
Saute garlic, mushrooms and scallions in oil until vegetables are limp, about 5 minutes. Meanwhile, place cashews in a blender or food processor and grind to a coarse meal. Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs and mix well. The mixture will be soft and moist. On a large bakin sheet or bread board, make 8 to 10 beds of sesame seeds for patties. Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously. Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on each side, until medium brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil until golden brown. Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0 chol; 155 mg sod; 2 g fiber GARHOW@HPUBMAA.ESR.HP.COM (GARRY HOWARD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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