| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 2 | c | Lentil-bulgur mixture (equal parts) |
| 2 | c | Bread crumbs |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped green pepper |
| 4 | tb | Mixed Italian herbs |
| 4 | Cloves garlic (or 4 t. powdered garlic) | |
| 2 | tb | Soy flour mixed with 2 T. water |
| 1/2 | c | Milk (skim, rice or soy) |
INSTRUCTIONS
Cynthia mentioned the Tightwad Gazette, which brought to mind the following recipe. Mix the first six ingredients. Mix in soy flour/water mixture. Add milk and mix well. Chill 1/2 hour. Make into patties and fry 10 minutes per side, or bake on cookie sheet at 350 degrees, 10 minutes on each side. Notes: 1. The lentil-bulgur mixture is simply equal parts lentils and bulgur cooked together. I usually make a large amount and freeze in 2 cup portions. 2. You can, of course, use any seasonings you like. 3. The author doesn't say how big to make the burgers -- I like them kind of small and fairly thin and get about a dozen. Posted to fatfree digest V97 #059 by Debbie Cowherd <[email protected]> on Apr 16, 1997
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