Potato-Mushroom Burgers
Yield
10 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic cloves
minced |
|
| ½ | cup |
mushrooms
finely chopped |
*
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | tablespoon |
canola oil
|
|
| ½ | cup |
cashew nuts
raw, unsalted |
*
|
| 2 ½ | cups |
potatoes
mashed |
|
| ¾ | cup |
carrots
grated |
|
| 2 | teaspoons |
ginger root
fresh, grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ¼ | cup |
bread crumbs
dry |
|
| ½ | cup |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic cloves
minced |
|
| 118 | ml |
mushrooms
finely chopped |
*
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 15 | ml |
canola oil
|
|
| 118 | ml |
cashew nuts
raw, unsalted |
*
|
| 591 | ml |
potatoes
mashed |
|
| 177 | ml |
carrots
grated |
|
| 1E+1 | ml |
ginger root
fresh, grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 59 | ml |
bread crumbs
dry |
|
| 118 | ml |
sesame seeds
|
|
Directions
Sauté garlic, mushrooms and scallions in oil until vegetables are limp, about 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 baking 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 each side, until medium brown.
Variation: Sauté burgers in olive oil until golden brown.
