In a medium mixing bowl stir together cooked rice, sour cream or yogurt, chopped scallion and sauteed mushrooms. Stir in eggs one at a time. Add soy and Tabasco. Stir in bread crumbs 1/2 C at a time until you can easily form a patty. Make all patties and reserve until ready to cook. To serve, toast each patty in a well-seasoned skillet or coated pan until golden brown. Top with additional sour cream or yogurt (NOTE: A red bell pepper puree is a tasty topping as well). CREDITED TO CHEF DAVID BECKWITH, CENTRAL 159 RESTAURANT, Pacific Grove, CA. Recipe By : Court Moss File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 107 (25%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 401.5mg||124 %|
|Sodium 158.5mg||5 %|
|Potassium 456.8mg||12 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 56.2g|
|Protein 19.5g||28 %|
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Calories per serving: 428
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