Yield: 1 Servings
|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|
|¼ teaspoon||Black pepper|
|½ cup||Chopped scallions or onion|
|¼ cup||Nutritional yeast|
|¼ cup||Wheat germ|
|\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