Yield: 6 servings
|½ cup||Dry soybeans|
|4||Garlic cloves; minced|
|1½ cup||Wheat germ|
|1 cup||Chopped onions|
|2||Garlic cloves; minced|
|1 cup||Chopped mushrooms|
|3 tablespoons||Butter or margarine|
Cook soybeans in 3 cups water until tender, about 2½ hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube.
Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in ¼ inch oil until done on both sides.
To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in ½ cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy.
Created by: Golden Temple Conscious Cookery, Los Angeles (C) 1992 The Los Angeles Times