* Vegetarian Burgers
* Low-Calorie Potato Salad

Vegetarian Burgers
Four Seasons Olympic Hotel, Seattle, Washington

Makes 8 Burgers

 4 tablespoons vegetable oil
 1 medium onion, thinly sliced
 1 teaspoon minced garlic
 1 cup drained canned shredded beets
 1/2 cup grated yellow squash
 1/2 cup grated zucchini
 1 cup grated carrots
 1/2 cup grated turnip
 1 tablespoon chopped fresh dill
 1 tablespoon chopped fresh parsley
 1+1/3 cups rolled oats
 Salt and freshly ground black pepper, to taste
 1+1/2 cups cooked mashed potatoes (not too moist)
 8 hamburger buns
 Ketchup and mustard (optional)

1. In a large sauté pan over medium-high heat, warm 2 tablespoons of the
vegetable oil until hot. Add the onion and garlic and sauté for about 5
minutes, or until the onion is translucent.

2. Stir in the vegetables and herbs. Cook for 5 minutes.

3. Add the rolled oats, stirring thoroughly. Check for seasoning and add
salt and pepper.

4. Transfer the mixture to a large bowl, add the mashed potatoes, and mix
together thoroughly. Form the mixture into 8 patties.

5. In a large skillet over medium-high heat, heat the remaining 2
tablespoons of oil until it is hot. Fry the patties for about 3 minutes on
each side, or until the burgers develop a crust.

Serve on the hamburger buns, with ketchup and mustard, if desired.

Copyright 1995 Acorn Associates, Ltd.

Low-Calorie Potato Salad

Makes 6 servings

 3 pounds new potatoes, scrubbed
 1 tablespoon caraway seeds
 1 clove garlic
 1 tablespoon fresh lemon juice
 1/3 cup buttermilk (made with skim or low-fat milk)
 1/2 cup low-fat cottage cheese
 1/2 cup low-calorie mayonnaise
 Freshly ground black pepper, to taste
 2 tablespoons dried dill
 Lettuce leaves and tomato wedges, for garnish

1. In a large saucepan, combine the potatoes, caraway seeds, and garlic. Add
water to cover and cook over moderately high heat for 20 minutes or until
the potatoes are tender. Drain and cool.

2. Meanwhile, make the dressing. In a blender container, combine the lemon
juice, buttermilk, cottage cheese, and mayonnaise. Blend for about 5

3. Quarter the partially cooled potatoes and place them in a mixing bowl.
Add the pepper and stir in the dressing and the dill.

4. Line the serving bowl with lettuce leaves, add the potato salad, and
garnish with tomato wedges.

Copyright 1995 Acorn Associates, Ltd.

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