Potato-mushroom burgers
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves; minced | |
| ½ | cup | Mushrooms; finely chopped |
| 4 | Scallions; thinly sliced | |
| 1 | tablespoon | Canola oil |
| ½ | cup | Cashews, raw, unsalted |
| 2½ | cup | Potatoes; mashed |
| ¾ | cup | Carrots; grated |
| 2 | teaspoons | Ginger root, fresh; grated |
| Salt and pepper to taste | ||
| ¼ | cup | Bread crumbs; dry |
| ½ | cup | Sesame seeds |
Directions
Saute garlic, mushrooms and scallions in oil until vegetables are limp, about 5 minutes. Meanwhile, place cashews in a blender or food processor and grind to a coarse meal. Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs and mix well. The mixture will be soft and moist.
On a large bakin sheet or bread board, make 8 to 10 beds of sesame seeds for patties. Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously. Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on each side, until medium brown. Makes 8 to 10 patties.
Variation: Saute burgers in olive oil until golden brown.
Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0 chol; 155 mg sod; 2 g fiber
Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE