Source:

Recipe via Meal-Master (tm) v8.01

Serves/Makes:8

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 cup (225 ml) onion, minced
• 1 cup (225 ml) carrots, grated
• 1 cup (225 ml) turnips, grated
• 1 cup (225 ml) zucchini, grated
• 1 cup (225 ml) beets, grated
• 1/2 tbsp (7 ml) garlic, chopped
• 1/2 tsp (2 ml) cumin, ground
• 3/4 tbsp (10 ml) dill, tarragon; dried; mixed
• 1/4 cup (60 ml) rolled oats, instant
• 1-1/2 cups (350 ml) potatoes, mashed
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) hazelnuts, chopped
• 1/3 cup (80 ml) rice, cooked
• salt and pepper to taste
• olive oil for sauteeing (optional)

Preparation

• Heat oil in a large skillet.
• Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs.
• Saute until vegetables begin to wilt, about 3 to 5 minutes.
• Allow to cool slightly.
• Soak oats in water for 5 minutes, then drain and press out excess water.
• Add to vegetable mixture along with potatoes, hazelnuts and rice.
• Season with salt and pepper.
• Form mixture into 8 patties.
• Grill patties on a well-oiled vegetable grill, or saute in olive oil for 3 to 4 minutes on each side, until golden.

Comments

Nutrition: Per patty: 106 cal; 2 g prot; 4 g fat; 56 g carb; 0 chol; 158 mg sod; 2 g fiber From: rfvc Digest V94 Issue #181, Aug. 26, 1994