| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegetables, Burgers |
24 |
Servings |
INGREDIENTS
| 5 |
|
Zucchini (or any other variety of summer squash) |
| 2 |
tb |
Oil |
| 4 |
|
Garlic cloves |
| 4 |
lg |
Onions, diced |
| 2 |
|
Carrots, diced |
| 1 |
|
Green pepper, diced |
| 5 |
tb |
Tahini or peanut butter |
| 3 |
tb |
Tamari |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Sea salt |
| 1/8 |
ts |
Red pepper (optional) |
| 1/2 |
c |
Sesame seeds |
| 1/2 |
c |
Sunflower seed meal |
| 1 |
c |
Corn meal, or flour, or soy powder |
INSTRUCTIONS
Slice the zucchini and place in a large pot with 1/2 cup water, adding
enough squash to fill the pot. Steam over medium heat for 7 minutes, until
soft.
Heat the oil in a large skillet over medium heat; add the garlic, onions,
carrots, celery, and pepper; saute for 7 minutes, till vegetables are
tender.
Drain the zucchini and mash well. Add the sauteed vegetables, tahini,
seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter
should be thick not wet--add flour if needed.
Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties
and place them on the sheet.
Bake for 8 minutes on each side, until golden brown.
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