These vegan patties are tasty with a salad or on a bun with sliced tomatoes and lettuce. Saut?he mushroom mixture in the sun-dried tomato oil if desired.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Saut?ushrooms, onion, garlic, herb seasoning, salt and pepper until liquid is evaporated, 5 minutes. Scrape into food processor.
Add beans; pulse to combine. Mix in sun-dried tomatoes, bread crumbs and parsley. With wet hands, form into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate on waxed paper?lined tray for up to 24 hours or freeze separated by waxed paper in airtight container for up to 2 weeks.)
In same skillet, heat remaining oil over medium heat; fry patties, turning once, until hot and crusty, 8 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 580 mg
- Protein 9 g
- Calories 222.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 29 g
%RDI
- Iron 24.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 3.0
- Vitamin C 28.0
