Asparagus patties
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus |
| 3 | eaches | Scallions, sliced |
| 1 | tablespoon | Oil |
| 1 | teaspoon | Basil |
| ¼ | cup | Almonds or walnuts |
| ½ | cup | Breadcrumbs |
| ½ | teaspoon | Salt |
| ¼ | cup | Cooked rice or bulgur |
| 2 | tablespoons | Stock or water |
Directions
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