Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Wheat germ |
½ cup | Plain yogurt |
½ cup | Shredded Monterey Jack |
Cheese | |
¼ cup | Chopped almonds |
2 tablespoons | Parsley -- chopped, fresh |
2 tablespoons | Green onion -- finely |
Chopped | |
½ teaspoon | Oregano |
¼ | To 1/2 tsp. cumin |
½ teaspoon | Salt |
¼ teaspoon | Garlic powder |
2 tablespoons | Oil |
1 cup | Plain yogurt |
2 teaspoons | Horseradish |
Mustard | |
½ teaspoon | Tarragon |
¼ teaspoon | Basil |
⅛ teaspoon | Salt |
1 cup | Alfalfa sprouts |
In a medium bowl, combine ¾ cup wheat germ, ½ cup yogurt, cheese, almonds, parsley, onion, oregano, cumin, ½ tsp. salt and garlic powder. Shape into 16 small flat patties. Coat with ¼ cup wheat germ. In a small skillet, heat oil. Brown patties 2 minutes on each side. Combine 1 cup yogurt, the mustard, tarragon, basil and ⅛ teaspoon salt. Place 2 or 3 patties in each pita half; top with sprouts. Spoon dressing over sprouts. VFA 125 FRAMP Admin Recipe By :
From: Hobuhon@... Date: Tue, 21 May 1996 03:13:09 ~0400