Title: Potato and rice burgers
 Categories: Digest, Oct., Lacto
      Yield: 1 Servings
 
      1 c  Plain non fat yogurt
      1 tb Fresh lemon juice
    1/4 ts Soy sauce
    1/8 ts Crushed red pepper
    1/2 ts Ground cumin
      1    Clove garlic, minced
      2 tb Chopped fresh parsley

MMMMM--------------------------BURGERS-------------------------------
      1 lg Potato, peeled and diced
      1 c  Cooked brown rice
    1/4 c  Dry whole wheat bread
           Crumbs
      3 tb Parmesan cheese (or
           Substitute)
    1/2    Onion minced
      1    To 2 tsp. tamari or soy
           Sauce
      2 tb Chopped parsley
 
  In a bowl, combine sauce ingredients.  Place in refrigerator to chill.
  Prepare grill or griddle.  Boil potato in water over medium heat until
  tender, about 10 min.  Meanwhile, combine remaining ingredients in a
  medium bowl.  Drain potato and mash with a fork or masher.  Add
  potato to bowl, mix well and form into 4 thin patties. If potato
  mixture is too dry to hold together, add a little water before making
  patties.  Grill patties 4 to 5 min. on each side until lightly
  browned.  Serve on hamburger buns with sauce and your choice of
  fixings.
  
  I don't have a grill so I broiled mine instead and they turned out
  great! Brown and crispy!  These have a nice taste.
  
  From my "Best of Vegetarian Times" collection.
  
  Posted by Posted by "Von Balson, Kathleen"
   to the Fatfree Digest [Volume 11 Issue
  26], Oct. 26, 1994. FATFREE Recipe collections