Yield: 6 Servings
|½ cup||Rolled oats|
|1¼ cup||Coarsely chopped almonds|
|1 tablespoon||Olive or canola oil|
|½ cup||Chopped green onion; including tops|
|2 teaspoons||Minced garlic|
|1½ cup||Chopped cremini; shiitake or other mushroom|
|½ cup||Cooked rice; brown basmati preferred|
|⅓ cup||Grated white cheddar cheese|
|⅔ cup||Mashed firm tofu|
|1 large||Egg; plus|
|1||Egg white; lightly beaten|
|3 tablespoons||Chopped parsley|
|½ cup||Dry bread crumbs; Panko preferred|
|Salt; to taste|
|Freshly ground black pepper; to taste|
|6 slices||Fresh mozzarella; if desired|
|½ cup||Fresh salsa or marinara sauce; if desired|
Place the oats and almonds on separate baking sheets and lightly toast in a preheated 375 degree oven for 5 to 8 minutes or until very lightly colored.
Heat oil in a saute pan and over moderate heat saute the onions, garlic and mushrooms until softened and lightly colored. Add the oats and continue to cook for another 2 minutes, stirring constantly. Remove from heat and cool mixture.
Combine the onion mixture with the rice, cheese, tofu, eggs. parsley, bread crumbs and almonds and stir to combine. Season to taste with salt and pepper. Shape into 6 patties and saute or broil until golden and crisp on the outside.
Top with a slice of fresh mozzarella and a teaspoon or two of fresh salsa and serve immediately as is, or between toasted slices of whole grain bread.
This recipe yields 6 servings.
Recipe Source: COOKING RIGHT with John Ash >From the TV FOOD NETWORK - (Show # CR-9612 broadcast 07-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Posted to MC-Recipe Digest V1 #1070 by Sue <suechef@...> on Jan 31, 1998