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; dried; mixed |
| ¼ cup | Oats, rolled; instant |
| ¼ cup | Water |
| 1½ cup | Potatoes; mashed |
| ¼ cup | Hazelnuts; chopped |
| ⅓ cup | Rice; cooked |
| \N \N | Salt and pepper to taste |
| \N \N | Olive oil for sauteeing(opt) |
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.
Per patty: 106 cal; 2 g prot; 4 g fat; 56 g carb; 0 chol; 158 mg sod; 2g fiber
Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE