Squash Patties With Gravy
November 15, 2011 at 1:19 AM
- 1 cup cooked squash (250 mL)
- 1/2 cup cooked string beans (125 mL)
- 1 egg or egg replacer (see substitutes on page 25)
- 1/2 tsp. cumin (2 mL)
- 1/2 to l cup brown rice, cooked (125 to 250 mL)
- 1 cup cooked chickpeas (250 mL)
- 1/2 cup cooked carrots (125 mL)
- 1/4 cup almonds (60 mL) (optional)
- sea salt and pepper to taste
- 2 tbsp. sesame oil (30 mL)
- Gravy 2 cups water (500 mL)
- 1/2 cup cashew nuts (125 mL)
- 2 tbsp. arrowroot powder (30 mL)
- 1/2 tsp. sea salt (2 mL)
- 2 tsp. onion powder (10 mL)
- 2 tbsp. wheat-free Tamari soy sauce (30 mL) (optional) or l/4 tsp. celery seed powder (1 mL)
- Combine squash, chickpeas, beans, carrots, egg and almonds in a blender or food processor.
- Add spices, and enough rice to hold mixture together, then form it into burger like patties.
- In a large skillet, heat a little sesame oil and fry patties on both sides until golden brown or broil in the oven.
- Remove to serving platter and keep warm.
- To make gravy, liquefy all the ingredients together, pour into saucepan and stir until thickened.
Recipe Copyright (c) 1991, "Guilt-Free Indulgence", Health Coach Systems International Inc. 6th Ed. www.healthcoach.com
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