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