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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