Title: Peanut Burgers
Categories: Veg-cook, August
Yield: 6 Servings

6 tb Butter or vegan margarine
1 Onion; peeled and chopped
1 Celery stalk; finely chopped
1 ts Dried herbes de provence
1 tb Whole-wheat flour
1/2 c Light vegetable stock; (gene
1 tb Soy sauce
1 ts Yeast extract
1 c Roasted; unsalted peanuts
Measure); fairly finely grou
1/2 c Cashew nuts (scant); fairly
2/3 c Fresh breadcrumbs; (whole-wh
Salt
Freshly ground black pepper
Dried breadcrumbs; (for coat
Oil; for shallow frying
-----to garnish-----
Lettuce leaves
Tomato slices
Cucumber slices

Melt the butter or vegan margarine in a large saucepan and saute the onion
and celery for 10 minutes. Stir in the herbs and flour and cook for a
further 1-2 minutes. Add the stock and stir until thickened, then add the s
sauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the
mixture to cool, then form into 6 flat burgers about 1/2" thick, and coat
with dried breadcrumbs. Saute the burgers in a very little oil - the frying
pan should be "greased" rather than oily - for about 3 minutes on each side
until browned and crisp. Drain on paper towels. Garnish and serve.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
~--

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip