Bountiful burgers

Yield: 1 Servings

Measure Ingredient
3 tablespoons Raw sunflower seeds
1 cup Rolled oats; instant or old-fashioned
2 cups (1 pound) mashed firm tofu; well drained
2 cups Alfalfa sprouts
2 tablespoons Tamari
¼ teaspoon Black pepper
½ cup Chopped scallions or onion
¼ cup Nutritional yeast
¼ cup Wheat germ
¼ cup Cornmeal
¼ teaspoon Salt
\N \N Vegetable oil



The next few recipes are from Classics and Creations:A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois.

A light, crispy coating on the outside with a protein-packed meal on the inside.

Grind sunflower seeds and oats together in a blender ;until oats are like a coarse flour. Combine with all remaining burger ingredients. Knead mixture until well mixed. Shape into ten 3-inch patties. Combine coating ingredients in a wide bowl. Generously coat both sides of burgers.

Skillet-fry in ⅛ inch of medium-hot vegetable oil for 3 to 5 minutes on each side until well browned and crisped. Serve hot with ketchup or tamari or use in a pita sandwich. Yield: 10 burgers Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on May 13, 1998

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