Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Garlic cloves; minced 3/4 c Carrots; grated
1/2 c Mushrooms; finely chopped 2 ts Ginger root, fresh; grated
4 Scallions; thinly sliced Salt and pepper to taste
1 tb Canola oil 1/4 c Bread crumbs; dry
1/2 c Cashews, raw, unsalted 1/2 c Sesame seeds
2 1/2 c Potatoes; mashed

Saute garlic, mushrooms and scallions in oil until vegetables are
limp, about 5 minutes. Meanwhile, place cashews in a blender or food
processor and grind 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 and 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 for 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 each 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

Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE

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