Yield: 1 Servings
|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|
|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