Title: Peanut Burgers
Categories: Vegetarian
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 (generous measure)
1	tb	Soy sauce
1	ts	Yeast extract
1	c	Roasted, unsalted peanuts (generous measure) fairly finely g
1/2	c	Cashew nuts (scant) fairly finely ground
2/3	c	Fresh breadcrumbs (whole-wheat)
		Salt
		Freshly ground black pepper
		Dried breadcrumbs (for coating)
		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 soy 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.

VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts makes these burgers special. Serve with Bernaise Sauce.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias

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