| 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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