Yield: 8 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive Oil |
1 cup | Onion; minced |
1 cup | Carrots; grated |
1 cup | Turnips; grated |
1 cup | Zucchini; grated |
1 cup | Beets; grated |
½ tablespoon | Garlic; chopped |
½ teaspoon | Cumin; ground |
¾ tablespoon | Dill & Tarragon; mixed |
¼ cup | Instant Rolled Oats |
¼ cup | Water |
1½ cup | Potatoes; mashed |
¼ cup | Hazelnuts, chopped |
⅓ cup | Rice; cooked |
\N \N | Salt |
\N \N | Pepper |
\N \N | Olive Oil for Sauteing |
Heat oil in a large skillet. Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs. Saute until vegetables begin to wilt, about 3 to 5 minutes. Allow to cool slightly.
Soak oats in water for 5 minutes, then drain and press out excess water. Add to vegetable mixture along with potatoes, hazelnuts and rice. Season with salt and pepper. Form mixture into 8 patties.
Grill patties on a well-oiled vegetable grill, or saute in olive oil for 3 to 4 minutes on each side, until golden.
Nutrition: 106 Cal; 2G Prot; 4G Fat; 56G Carob; 0 Chol; 150MG sod; 2G Fiber. Vegetarian Times - August 1993 Posted by Pat Schmidt - 1/94 From: Pat Schmidt