| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Hamburgers |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Chick-peas, drained and mashed (10 1/2 oz ea) |
| 1 1/2 |
c |
Finely chopped pecans |
| 1 1/2 |
c |
Whole-wheat bread crumbs |
| 1 1/4 |
c |
Finely chopped spinach |
| 3/4 |
c |
Grated carrot |
| 1/4 |
c |
Chopped green pepper |
| 1/4 |
c |
Chopped red pepper |
| 6 |
|
Shallots, chopped |
| 2 |
tb |
Chopped celery |
| 1 |
tb |
Chopped fresh parsley |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Mayonnaise |
| 2 |
tb |
Butter or margarine |
INSTRUCTIONS
Combine chick-peas, pecans, bread crumbs, spinach, carrot, green and
red pepper, shallots, celery, parsley and mayonnaise. Shape into 6
patties.
Saute patties in butter, cooking until browned on both sides.
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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