Potato & rice burgers

Yield: 1 Servings

Measure Ingredient
1 cup Plain non fat yogurt
1 tablespoon Fresh lemon juice
¼ teaspoon Soy sauce
⅛ teaspoon Crushed red pepper
½ teaspoon Ground cumin
1 Clove garlic, minced
2 tablespoons Chopped fresh parsley
1 large Potato, peeled and diced
1 cup Cooked brown rice
¼ cup Dry whole wheat bread
Crumbs
3 tablespoons Parmesan cheese (or
Substitute)
½ Onion minced
1 To 2 tsp. tamari or soy
Sauce
2 tablespoons Chopped parsley

BURGERS

In a bowl, combine sauce ingredients. Place in refrigerator to chill.

Prepare grill or griddle. Boil potato in water over medium heat until tender, about 10 min. Meanwhile, combine remaining ingredients in a medium bowl. Drain potato and mash with a fork or masher. Add potato to bowl, mix well and form into 4 thin patties. If potato mixture is too dry to hold together, add a little water before making patties.

Grill patties 4 to 5 min. on each side until lightly browned. Serve on hamburger buns with sauce and your choice of fixings.

I don't have a grill so I broiled mine instead and they turned out great! Brown and crispy! These have a nice taste.

From my "Best of Vegetarian Times" collection.

Posted by Posted by "Von Balson, Kathleen" <VBalson@...> to the Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV. H Sauce:

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