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| 1/2 | cup | textured vegetable protein granules | |
| 3/8 | cups | water | boiling |
| 1/4 | teaspoon | garlic salt | |
| 1/4 | teaspoon | garlic powder | |
| 1/4 | teaspoon | fennel bulb | ground |
| 1/2 | teaspoon | paprika | |
| 1/2 | teaspoon | black pepper | |
| 1 | each | egg white | |
| 1/4 | cup | bread crumbs |
Mix the TVP into the hot water.
Let stand for a few minutes. Add everything else and form into two patties.
Fry in non-stick pan.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 5% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Whether you call them appetizers, hors d'oeuvres, canapés, amuse-bouches, or amuse-gueules, they are the scrumptious...
Excellent!! The BEST rolls I have ever made or taseted!! I make maybe 12-15 out of a batch rather than the suggested 18. They are larger and closer in size to a traditional roll.
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