Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Asparagus 1/2 c Breadcrumbs
3 ea Scallions, sliced 1/2 ts Salt
1 tb Oil 1/4 c Cooked rice or bulgur
1 ts Basil 2 tb Stock or water
1/4 c Almonds or walnuts

Trim asparagus cut spears into 1/4" pieces. Steam till tender. Set
aside to cool.

Saute scallions in oil until soft stir in basil. Set aside.

Preheat oven to 250F.

Place almonds on a baking sheet toast until lightly browned. Grind
to a fine meal in a food processor.

In a mixing bowl, combine almond meal, breadcrumbs, salt, rice stir
in the stock. Add steamed asparagus scallion mixture. Mix well.

Heat a lightly oiled griddle over medium-high heat. Drop by
spoonfuls onto the preheated surface spread to form patties. Cook
until brown on each side. Serve hot, stuffed into pita breads with
slices of tomatoes sprouts.

Adapted from "Vegetarian Gourmet" Spring, 1994
Submitted By MARK SATTERLY On 03-06-95

Browse by categories