Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Turkey ground; R-T-C |
| ¼ cup | Waterchestnuts; finely chopped |
| 3 tablespoons | Shiitake mushrooms; sliced |
| 3 tablespoons | Rice wine vinegar |
| 2 tablespoons | Sesame oil |
| 2 tablespoons | Soy sauce |
| 1½ tablespoon | Nonfat dry milk powder |
| 1 tablespoon | White sesame seed |
| 2 teaspoons | Salt |
| 1½ teaspoon | Black sesame seed |
| ¾ teaspoon | Ginger root; freshly grated |
| 1½ \N | Cloves garlic; finely chopped |
| ½ \N | Green onion; finely chopped |
Mix all ingredients until combined. Portion into twelve 3 oz. patties.
Place on lightly oiled baking sheet. Bake at 350 degrees about 15 minutes.
(Internal temp. 165F)
Calories 144 Fat 7.7g (48⅘% from fat) Protein 15.7g Carbohydrate 2.5g Sodium 538g
Recipe by: Rest. & Institutions Apr 98, Culinary Student Sarah Posted to MC-Recipe Digest by John Pellegrino <gigimfg@...> on Apr 23, 1998