unbeetable veggie-burgers |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
I made up this recipe because I didn't want to throw away the beautiful red water the beets had been cooked in. Ingredients:
1 cup uncooked wheat berries or 1 cup brown rice or 1 cup barley (or any other grain that stands up to cooking and doesn't lose its shape) |
2 cups water, which has been used to cook beets and has become very red |
1 cup of cold mashed potatoes, as dry as possible or 1 cup cooked polenta, cold and dry |
4 egg yolks or 2 whole eggs or 2 whole egg substitute |
sesame seeds, to coat (optional) |
salt and black pepper |
tabasco sauce |
cooked peas or parsley, to make these more colorful (optional) |
Directions:
1. cook the grain in the beet juice which is very hot- about 25 minutes in a covered pan with a tight lid on on a very low flame.
2. When grains are tender but still chewy, remove and drain if there is any excess liquid.
3. Allow to cool.
4. Add the rest of the cold ingredients and shape into burgers.
5. If too wet add bread crumbs.
6. Dip into sesame seeds if desired.
7. Chill in burger form and place on a non-stick tray.
8. bake 350 degrees for about 15 minutes until lightly browned.
|
|