Potato-Mushroom Burgers

3 Garlic cloves; minced

1/2 c Mushrooms; finely chopped

4 Scallions; thinly sliced

1 tb Canola oil

1/2 c Cashews, raw; unsalted

2 1/2 c Potatoes; mashed

3/4 c Carrots; grated

2 ts Ginger root, fresh; grated

Salt and pepper to taste 1/4 c Bread crumbs; dry

1/2 c Sesame seeds

Saute garlic, mushrooms and scallions in oil until vegetables are limp, abo 5 minutes. Meanwhile, place cashews in a blender or food processor and grin

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 a 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 fo 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 ea 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 From: [email protected] (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, [email protected] ~-- -----