Potato-mushroom burgers

Yield: 8 servings

Measure Ingredient
3 \N Garlic cloves; minced
½ cup Mushrooms; finely chopped
4 \N 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
\N \N Salt and pepper to taste
¼ cup Bread crumbs; dry
½ cup Sesame seeds

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

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