Title: Potato-mushroom burgers
 Categories: Vegetables, August
      Yield: 8 Servings
 
      3    Garlic cloves; minced
    1/2 c  Mushrooms; finely chopped
      4    Scallions; thinly sliced
      1 tb Canola oil
    1/2 c  Cashews, raw; unsalted
  2 1/2 c  Potatoes; mashed
    3/4 c  Carrots; grated
      2 ts Ginger root, fresh; grated
           Salt and pepper to taste
    1/4 c  Bread crumbs; dry
    1/2 c  Sesame seeds
 
  Saute garlic, mushrooms and scallions in oil until vegetables are
  limp, abo 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 bakin 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 ea side, until medium
  brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil
  until golden brown. Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb;
  0 chol; 155 mg sod; 2 g fiber
  
  From: garhow@hpubmaa.esr.HP.COM (Garry Howard).  rfvc Digest V94 Issue
  #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com ~--