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| RECIPE FOR PEANUT BURGERS |
Title: Peanut Burgers
Category: Vegetarian Entree
Serves: 6
Ingredients:
| 6.00 | | --------- | | 1.00 | | Onion; peeled and chopped | | 1.00 | | Celery stalk; finely chopped | | 1.00 | ts | Dried herbes de Provence | | 1.00 | tb | Whole-wheat flour | | 0.50 | c | Light Vegetable Stock | | | -(generous measure) | | 1.00 | tb | Soy sauce | | 1.00 | ts | Yeast extract | | 1.00 | c | Roasted, unsalted peanuts | | | -(generous measure) | | | -fairly finely ground | | 0.50 | c | Cashew nuts (scant) | | | -fairly finely ground | | 0.67 | 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 | | --------- | TO GARNISH --------- |
Instructions:
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.
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