Peanut burgers

6 servings

Ingredients

Quantity Ingredient
6 tablespoons Butter or vegan margarine
1 Onion; peeled and chopped
1 Celery stalk; finely chopped
1 teaspoon Dried herbes de Provence
1 tablespoon Whole-wheat flour
½ cup Light Vegetable Stock (generous measure)
1 tablespoon Soy sauce
1 teaspoon Yeast extract
1 cup Roasted, unsalted peanuts (generous measure) fairly finely ground
½ cup Cashew nuts (scant) fairly finely ground
⅔ cup Fresh breadcrumbs (whole-wheat)
Salt
Freshly ground black pepper
Dried breadcrumbs (for coating)
Oil; for shallow frying
Lettuce leaves
Tomato slices
Cucumber slices

Directions

TO GARNISH

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 ½" 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

Related recipes