Chef Kerry Sears Vegetable Burgers
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|1 cCarrots; grated|
|1/2 tbGarlic; chopped|
|1/4 cHazelnuts; chopped|
|salt and pepper; to taste|
|1 cOnion; minced|
|1 cBeets; grated|
|1/3 cRice; cooked|
|1 1/2 cPotatoes; mashed|
|1 cZucchini; grated|
|1 cTurnips; grated|
|1/4 cOats; rolled, instant|
|Olive oil for sauteeing|
|1 tbolive oil|
|3/4 tbDried dill and tarragon;|
Chef Kerry Sears Vegetable Burgers Preparation
Heat oil in a large skillet. Add onion, 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 a well-oiled vegetable grill, or saute in olive oil for 3 to 4 minutes on each side, until golden. Per patty: 106 cal; 2 g prot; 4 g fat; 56 g carb; 0 chol; 158 mg sod; 2g fiber GARHOW@HPUBMAA.ESR.HP.COM (GARRY HOWARD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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