Ingredients
3 garlic cloves, minced
1/2 cup mushrooms, finely chopped
4 scallions, thinly sliced
1 tbsp canola oil
1/2 cup cashews, raw, unsalted
2 1/2 cup potatoes, mashed
3/4 cup carrots, grated
2 tsp ginger root, fresh, grated
1 salt and pepper to taste
1/4 cup bread crumbs, dry
1/2 cup sesame seeds
Directions
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: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com ~--
Servings: 8 servings
Potato-Mushroom Burgers Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
Experts have traced the existance of recipes back into distant history, in fact as far back as early Egypt, and possibly even further. Having said that, in the main part, these ancient cookbooks were just primitive pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times were skilled in the use of a wide range of herbs and spices, including many that are still in use today such as bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in publications on food, the majority of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and wealthy competed to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were highly sought after. However, it was during the 19th century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording popular recipes of the day. The TV revolution gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Potato Mushroom Burgers recipe.
