6 tb Butter or vegan margarine
1 Onion; peeled and chopped
1 Celery stalk; finely chopped
1 ts Dried herbes de Provence
1 tb Whole-wheat flour
1/2 c Light Vegetable Stock
-(generous measure) 1 tb Soy sauce
1 ts Yeast extract
1 c Roasted, unsalted peanuts
-(generous measure) -fairly finely ground 1/2 c Cashew nuts (scant)
-fairly finely ground 2/3 c Fresh breadcrumbs
-(whole-wheat) Salt Freshly ground black pepper Dried breadcrumbs -(for coating) Oil; for shallow frying ———————————TO GARNISH——————————— Lettuce leaves Tomato slices Cucumber slices Melt the butter or vegan margarine in a large saucepan and saute the onion and celery for 10 minutes. Stir in the herbs and flour and cook for a further 1-2 minutes. Add the stock and stir until thickened, then add the soy sauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the mixture to cool, then form into 6 flat burgers about 1/2″ thick, and coat with dried breadcrumbs. Saute the burgers in a very little oil – the frying pan should be “greased” rather than oily – for about 3 minutes on each side, until browned and crisp. Drain on paper towels. Garnish and serve. VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts makes these burgers special. Serve with Bernaise Sauce. Source: The Complete Vegetarian Cuisine – by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias