Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter or vegan margarine -fairly finely ground
1 Onion; peeled and chopped 1/2 c Cashew nuts (scant)
1 Celery stalk; finely chopped -fairly finely ground
1 ts Dried herbes de Provence 2/3 c Fresh breadcrumbs
1 tb Whole-wheat flour -(whole-wheat)
1/2 c Light Vegetable Stock Salt
-(generous measure) Freshly ground black pepper
1 tb Soy sauce Dried breadcrumbs
1 ts Yeast extract -(for coating)
1 c Roasted, unsalted peanuts Oil; for shallow frying
-(generous measure)

---------------------------------TO GARNISH---------------------------------
Lettuce leaves Cucumber slices
Tomato 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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