KASHA AND MUSHROOM PATTIES
BULGHUR PATTIES

 

KASHA AND MUSHROOM PATTIES

Cook kasha (toasted buckwheat groats):

Bring 2/3 C water to a boil.
Add 1/3 C kasha
Cook covered until tender and water is absorbed, about 10-15 minutes.

Sauté in 3 tbsp butter until soft

1 C chopped onion
1 C finely chopped bell pepper
Add 1 lb portabella mushrooms finely chopped
2 cloves garlic finely chopped
¾ tsp sea salt
½ tsp black pepper

And cook over medium heat until mushrooms begin to brown,

Transfer to a large bowl and stir into it cooked kasha

3 tbsp chopped parsley
1 tsp tamari sauce
½ C fine dry breadcrumbs
Cool.

Stir in 1 egg, lightly beaten.

Form mixture into 4 patties.

Dredge patties in 1 C breadcrumbs, transfer to a plate, cover and chill for 1 hour.

Brown patties in ¼ C olive oil.

Serve like a burger, or with a salad, or as a side dish to meat.

Serves 4.

 

BULGHUR PATTIES

Saute ¼ C chopped onion in
1 tbsp olive oil
Add ¼ tsp sea salt
½ C dark bulghur
1 C water

Cook, covered, at a very gentle boil until water is absorbed.

Transfer to a food processor and add 1 C cooked pinto beans (canned is fine)

1 ½ tbsp tamari sauce
¾ C walnuts
2 garlic cloves
½ C packed cilantro leaves
¾ tsp cumin
¼ tsp cayenne
1/3 tsp sea salt
½ tsp black pepper
¼ C chopped raw onion

Process until finely chopped.

Form mixture into 4 patties and chill them for 15 minutes.

Patties may be grilled, or sautéed in some olive oil.

Serve with a salad, or on a slice of good bread smeared with mayo and topped with lettuce and tomato, or as a side to grilled meats.

Serves 4.