Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ground
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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