|3 eaches||Scallions, sliced|
|¼ cup||Almonds or walnuts|
|¼ cup||Cooked rice or bulgur|
|2 tablespoons||Stock or water|
Trim asparagus & cut spears into ¼" pieces. Steam till tender. Set aside to cool.
Saute scallions in oil until soft & stir in basil. Set aside.
Preheat oven to 250F.
Place almonds on a baking sheet & toast until lightly browned. Grind to a fine meal in a food processor.
In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir in the stock. Add steamed asparagus & scallion mixture. Mix well.
Heat a lightly oiled griddle over medium-high heat. Drop by spoonfuls onto the preheated surface & spread to form patties. Cook until brown on each side. Serve hot, stuffed into pita breads with slices of tomatoes & sprouts.
Adapted from "Vegetarian Gourmet" Spring, 1994 Submitted By MARK SATTERLY On 03-06-95
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