Ingredients
1 cup plain non fat yogurt
1 tbsp fresh lemon juice
1/4 tsp soy sauce
1/8 tsp crushed red pepper
1/2 tsp ground cumin
1 clove garlic, minced
2 tbsp chopped fresh parsley
BURGERS
1 large potato, peeled and diced
1 cup cooked brown rice
1/4 cup dry whole wheat bread
1 crumbs
3 tbsp parmesan cheese (or
1 substitute)
1/2 onion minced
1 to 2 tsp. tamari or soy
1 sauce
2 tbsp chopped parsley
Directions
In a bowl, combine sauce ingredients. Place in refrigerator to chill.
Prepare grill or griddle. Boil potato in water over medium heat until
tender, about 10 min. Meanwhile, combine remaining ingredients in a
medium bowl. Drain potato and mash with a fork or masher. Add potato
to bowl, mix well and form into 4 thin patties. If potato mixture is
too dry to hold together, add a little water before making patties.
Grill patties 4 to 5 min. on each side until lightly browned. Serve
on hamburger buns with sauce and your choice of fixings.
I don't have a grill so I broiled mine instead and they turned out
great! Brown and crispy! These have a nice taste.
From my "Best of Vegetarian Times" collection.
Posted by Posted by "Von Balson, Kathleen"
26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV. H Sauce:
Servings: 1 servings
Potato & Rice Burgers Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked way back into history, in fact as far into history as ancient Egypt, and maybe further still. However, these, ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and dessert, something we still use today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many aromatic flavours, including a few you will know for example bay, fennel and dill. Continuing our culinary historical journey, there were some interesting books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that is familiar to us all today, but rather accounts of the types of food on the tables of the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, including basil and rosemary. The introduction of these new foods and spices caused an increase in manuscripts on food, many of which still exist in private cookery archives. When we get to the 20th century, cookery publications are greatly in demand mostly due to increased literacy, more leisure time and being a little richer. The TV revolution brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Potato & Rice Burgers recipe.
