| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Lentil-bulgur mixture (equal parts) |
| 2 Tasse | bread crumbs |
| 1 Tasse | onion chopped |
| 1/2 Tasse | green pepper chopped |
| 4 Esslöffel | Mixed Italian herbs |
| 4 | Cloves garlic (or 4 t. powdered garlic) |
| 2 Esslöffel | Soy flour mixed with 2 T. water |
| 1/2 Tasse | Milk (skim, rice or soy) |
|
Cynthia mentioned the Tightwad Gazette, which brought to mind the following recipe.
Mix the first six ingredients. Mix in soy flour/water mixture. Add milk and mix well. Chill 1/2 hour. Make into patties and fry 10 minutes per side, or bake on cookie sheet at 350 degrees, 10 minutes on each side.
1. The lentil-bulgur mixture is simply equal parts lentils and bulgur cooked together. I usually make a large amount and freeze in 2 cup portions.
2. You can, of course, use any seasonings you like.
3. The author doesn't say how big to make the burgers - I like them kind of small and fairly thin and get about a dozen.
|
|
Anmerkungen zum Rezept:
|
