Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean, fat-trimmed ground leg of lamb or beef round |
| 2 slices | High-protein bread |
| ½ cup | Water |
| 2 \N | Cloves garlic, chopped |
| 2 teaspoons | Salt or smoke-flavored salt |
| ½ teaspoon | Freshly ground pepper |
| 1 dash | Tabasco |
| 1 teaspoon | Cumin seeds |
| 1 \N | Egg -or- |
| 2 \N | Egg whites |
Have meat well trimmed of fat before grinding. Soak bread in water and squeeze out moisture. Combine meat and bread with remaining ingredients and toss lightly. Shape into 12 patties or sausage-shaped oblongs. To cook, barbeque over hot coals or broil about 3 or 4 inches from heat source until well browned. Or pan-fry, in a nonstick skillet, with no fat added. May be served with eggs, or topped with tomato sauce. Six servings, 180 calories each. Posted to Digest eat-lf.v097.n172 by The International Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997