Title: Potato-Mushroom Burgers
Categories: Vegetable Bbq Sandwich Mushroom
Yield: 8 Servings

3		Garlic cloves; 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, abo 5 minutes. Meanwhile, place cashews in a blender or food processor and grin 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 a 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 fo 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 ea 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

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 ~--

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