| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian | 6 | Patties |
INGREDIENTS
| 1 | Celery stalk | |
| 1 | sm | Onion |
| 1 | Scallion | |
| 1 | Garlic clove | |
| 1 | c | Cooked barley, drained (or substitute cooked brown rice or cooked cracked wheat |
| 1 | c | Slightly cooked chick peas, drained (canned is fine, or substitute cooked navy, pinto or soy beans) |
| 1/2 | c | Instant uncooked oatmeal |
| 1/8 | ts | Salt |
| 1 | ts | Paprika |
| 1/2 | ts | Dried basil |
| 2 | tb | Soy sauce |
| 1/4 | ts | Ground black pepper |
| Olive oil as needed |
INSTRUCTIONS
In a blender, finely chop celery, onion, scallion and garlic OR dice them by hand finely. Set aside. In a large mixing bowl, combine the barley, chick peas, oatmeal, salt, paprika, basil, soy sauce and pepper. Mix them thoroughly with a wooden spoon or with your hands. Add the chopped celery, onion, scallion and garlic to the barley mixture and mix again. Shape into six burgers. Heat olive oil in a nonstick skillet. Add burgers and brown 5-7 minutes on each side. Or bake the patties at 350'F. on a lightly oiled cookie sheet for 25 minutes. Serve on a hamburger bun with sprouts and tomato slices or ketchup. Nutritional analysis per serving: 149.6 calories; 5.2 grams total fat; (0.7 grams saturated fat); 4.5 grams protein; 20.5 grams carbohydrates; trace milligrams cholesterol; 349.8 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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