|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
3/4 c bulgur wheat
1 c boiling water
1 small onion- finely chopped
1 medium carrot- shredded or finely shopped
2 stalks celery- finely chopped
1 lb. mushrooms- finely chopped
1/2 c walnuts- finely chopped
1/3 c potato flour
1/2 t sea salt
1/2 t garlic powder
1/4 t black pepper
1 T reduced-sodium soy sauce
Ketchup, barbecue sauce or gravy for topping
|Directions:||1. Place the bulgur in a large bowl and pour the boiling water over it. Soak until the bulgur is tender and most of the water is absorbed, about 15 minutes.
2. Heat 2 T of water in a nonstick skillet and add the onion, carrot and celery. Cook over medium-high heat for 3 minutes, stirring often. Stir in the mushrooms and continue cooking, stirring occasionally, until the vegetables are soft and the mushrooms are brown, about 5 minutes.
3. Drain any excess water off the bulgur. Add the vegetables along with the remaining ingredients and stir for 1 to 2 minutes, until the mixture holds together and can be formed into patties.
4. form 3-inch patties, using about 1/4 c of the mixture for each. Mist a nonstick skillet with vegetable oil spray and cook the patties until lightly browned, about 3 minutes per side.
Note: Patties may be frozen after they have been cooked. To reheat, place frozen patty in a toaster oven at 375F for 5 minutes, or until heated through. to reheat in a microwave, wrap loosely in plastic and cook 2 to 3 minutes.
|Makes:||16 3-inch patties|