Recipe - Peanut Burgers

6 tablespoon Butter or vegan margarine
1 Onion; peeled and chopped
1 Celery stalk; finely chopped
1 teaspoon Dried herbes de provence
1 tablespoon Wholewheat flour
One half cup Light vegetable stock; (gene
1 tablespoon Soy sauce
1 teaspoon Yeast extract
1 cup Roasted; unsalted peanuts
Measure); fairly finely grou
One half cup Cashew nuts (scant); fairly
2/3 cup Fresh breadcrumbs; (wholewh
Salt
Freshly ground black pepper
Dried breadcrumbs; (for coat
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 12 minutes. Add the stock and stir until thickened, then add the s
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.

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
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip