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Ingredientes
- 6 Tbsp. Butter or possibly vegan margarine
- 1 x Onion, peeled and minced
- 1 x Celery stalk, finely minced
- 1 tsp Dry herbes de provence
- 1 Tbsp. Whole-wheat flour
- 1/2 c. Light vegetable stock, (gene
- 1 Tbsp. Soy sauce
- 1 tsp Yeast extract
- 1 c. Roasted, unsalted peanuts
- Â Â Measure), fairly finely grou
- 1/2 c. Cashew nuts (scant), fairly
- 2/3 c. Fresh breadcrumbs, (whole-wh
- Â Â Salt
- Â Â Freshly grnd black pepper
- Â Â Dry breadcrumbs, (for coat
- Â Â Oil, for shallow frying
- Â Â Lettuce leaves
- Â Â Tomato slices
- Â Â Cucumber slices
Direcciones
- Heat the butter or possibly vegan margarine in a large saucepan and saute/fry the onion and celery for 10 min. Stir in the herbs and flour and cook for a further 1-2 min. Add in the stock and stir till thickened, then add in the s sauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the mix to cold, then form into 6 flat burgers about 1/2" thick, and coat with dry breadcrumbs. Saute/fry the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 min on each side till browned and crisp. Drain on paper towels. Garnish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 377 | |
| Calories from Fat 266 | 71% |
| Total Fat 30.18g | 38% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 558mg | 23% |
| Potassium 419mg | 12% |
| Total Carbs 19.88g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.33g | 3% |
| Protein 11.08g | 18% |
