Title: Potato-Mushroom Burgers #1
Categories: Vegetable
Yield: 8 Servings

3 Cloves garlic; minced
1/2 c Mushrooms; finely chopped
4 Scallions; thinly sliced
1 tb Canola oil
1/2 c Cashews; raw, unsalted
2 1/2 c Potatoes; mashed
3/4 c Carrots; grated
2 ts Ginger root; fresh, grated
Salt and pepper to taste
1/4 c Bread crumbs; dry
1/2 c 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

GARHOW@HPUBMAA.ESR.HP.COM

(GARRY HOWARD)

REC.FOOD.RECIPES

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