Veggie burgers
1 Servings
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Olive oil |
1 | cup | Minced onions |
1 | cup | Grated carrots |
1 | cup | Grated turnips |
1 | cup | Grated zucchini |
1 | cup | Grated beets |
½ | teaspoon | Chopped garlic |
½ | teaspoon | Ground cumin |
¾ | tablespoon | Mixed dried dill and tarragon |
¼ | cup | Quick-cooking rolled oats, uncooked |
¼ | cup | Water |
1 | cup | Mashed potatoes |
¼ | cup | Chopped hazelnuts |
⅓ | cup | Cooked rice |
Salt and pepper to taste | ||
Olive oil for sauteing, optional |
Date: Sun, 19 May 96 06:26:36 PDT From: eboyd@...
Heat 1 tablespoon oil in a large skillet. Add onions, carrots, turnips, zucchini, beets, garlic, cumin and herbs. Saute until vegetables begin to wilt, about 3 to 5 minutes. Allow to cool slightly.
Soak oats in water for 5 minutes, then drain and press out excess water.
Add to vegetable mixture along with potatoes, hazelnuts and rice. Season with salt and pepper.
Form mixture into 8 patties. Grill patties on well oiled vegetable grill, or saute in olive oil for 3 to 4 minutes on each side, until golden brown.
Per patty: 106 calories, 4 gm. fat, 0 mg. cholesterol, 158 mg. sodium.
Vegetarian Times, August 1993
Posted to MealMaster Recipes List, Digest #141
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