Yield: 8 servings
|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|
|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