Yield: 8 Servings
|1 can||(16-oz) Garbanzo beans; rinsed; drained and mashed|
|3 cups||Cooked brown rice|
|1 medium||Onion; chopped|
|1 medium||Carrot; shredded|
|½ cup||Italian-style breadcrumbs|
|⅓ cup||Chopped fresh parsley|
|2||Eggs; equivalent of, or less or- (up to)|
|¼ cup||Soy sauce|
|1 teaspoon||Dried thyme|
|8 slices||French bread; toasted|
|Your favorite burger condiments|
Date: Fri, 14 Jun 1996 19:39:59 -0500 From: Joseph & Dianne Fago <joeanddi@...> I believe that this recipe came from the National Pea & Legume Board. I can't remember for sure. I made them this evening and my SO loved them. I deleted ½ cup toasted sunflower seeds from the recipe for the board. When I made these I also reduced the amount of soy sauce to 2 or 3 tablespoons and the amount of egg white or replacer, because they didn't seem to need that much to keep them stuck together. You might just add enough of them until the mixture starts sticking well together, like I did. I ended up with 10"burger-shaped" patties. I hope that you enjoy these as much as we did!
Combine all ingredients, except bread and condiments, in a large bowl and mix well. Form into 8 rectangular patties. "Fry" in a large nonstick skillet over medium-high heat until thoroughly heated, about 4 minutes per side. Serve on French bread with condiments.
FATFREE DIGEST V96 #165
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .