| 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 <dcowherd@uiowa.campus.mci.net> on Apr 16, 1997
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