MMM-Minimum Fat, Maximum Taste, Minus the Guilt! Information-packed "Low-Fat Bible" contains 800 healthy, scrumptious recipes, using readily available ingredients. Many vegetarian options. Nutritional, culinary and time-saving tips for today's Kosher (or not!) kitchen. Save time and clean-up with machine cuisine, using the processor, microwave and bread machine.
A wonderful way to use up mashed potatoes! Large patties make a super vegetarian main dish, minis make great hors doeuvres. These are also perfect for Passover. What a rainbow of color and flavor!
Yield: 18 patties
Reheat and/or freeze well
4 medium potatoes (or 3 sweet potatoes)
2 medium onions, chopped
1 green and 1 red pepper, chopped
2 cloves garlic, crushed
2 teaspoons olive or vegetable oil
3 carrots, peeled and grated (about 1 cup)
2 unpeeled zucchini, grated (about 2 cups)
1/4 cup minced dill and/or parsley
2 eggs (or 1 egg and 2 egg whites)
1 cup matzo meal (or bread crumbs)
Salt and pepper, to taste
1 tablespoon additional oil (approximately)
Peel potatoes and cut into chunks. Boil in salted water until tender, 15 to 20 minutes. Drain well and mash. You should have about 2 cups. While potatoes are cooking, prepare remaining veggies. (So quick in the processor!) In a large non-stick skillet (or microwave), cook onions, peppers and garlic in 2 teaspoons oil for 5 minutes, until softened. Add carrots and zucchini. Cook 3 or 4 minutes longer. Cool slightly. Add remaining ingredients except additional oil. Mix well.
Preheat oven to 375 degrees F. Spray a foil-lined baking sheet with non-stick spray. Form mixture into patties. (An ice cream scoop or 1/4 cup measure works well.) Oil your fingertips, then lightly oil the tops of patties, flattening them slightly. Bake uncovered at 375 degrees F for 10 to 12 minutes. Turn patties over and bake 10 minutes longer
Variations: Add a 10 oz. pkg. (300 g) chopped cooked spinach, squeezed dry, to cooked vegetables. If desired, substitute chopped mushrooms for zucchini and add a dash of thyme. Be creative and try various vegetables. Leftover veggies are great!
Mini Burgers: Prepare Fake 'n Bake Burger mixture and make small patties. Bake 15 to 20 minutes (or brown for 3 to 4 minutes per side in a little oil in a non-stick skillet.) You'll get about 60 minis, each one containing 23 calories and 0.6 g fat (0. 1 g saturated).
Grain Burgers: Follow recipe for Fake 'n Bake Burgers, but instead of potatoes, substitute 2 cups leftover cooked rice, bulgur, millet, couscous or quinoa. Cooked grain should be moist and sticky. Process on Steel Knife of processor until fine. Combine with remaining ingredients. Bake as directed, or saute for 4 to 5 minutes per side in a little oil.
Vegetarian Burgers: Follow recipe for Fake 'n Bake Burgers, but instead of potatoes, use 2 cups cooked or canned lentils, chickpeas or green peas. Rinse and drain well. Process until finely ground. Mix with remaining ingredients. Bake as directed, or saute 4 to 5 minutes per side in a little oil.
76 calories per patty, 2 g fat (0.4 g saturated), 24 mg cholesterol, 2 g protein, 13 g carbohydrate, 17 mg sodium, 202 mg potassium, < 1 mg iron, 2 g fibre, 15 mg calcium.
