By Request

By Catherine Kekoa Enomoto

Wednesday, May 22, 1996


Reader went nuts for veggie burger

LYNN Shigemoto of Kaimuki wants a veggie burger recipe.

"We recently ate a veggie burger at a cafe called Crepe Fever and we enjoyed the nutty grain taste," she writes of Sandy Norris' 14-year-old Ward Centre eatery, recently renamed Mocha Java Cafe. "Is it possible to get a recipe for something similar?"

A recipe follows from "Vegetarian Nights - Fresh from Hawaii" (Celestial Arts, 1994, $17.95) by Valley Isle author and caterer Bonnie Mandoe.


Spinach Nutburgers

1/3 cup ground cashew nuts
1/3 cup ground walnuts
1/3 cup ground sunflower seeds
2-1/4 cups cooked brown rice
20 ounces frozen, chopped spinach, thawed and squeezed dry
1-1/2 cups grated raw cheddar cheese
1/2 medium onion, chopped finely
2 large eggs
1/4 cup soy sauce

Grind the nuts and seeds in a blender, food processor or rotary hand grater until they are finely chopped, about the consistency of very coarse flour. Combine with remaining ingredients, blending thoroughly with clean hands.

Shape into 6 to 8 patties and fry until brown on a hot griddle or pan coated with 4 seconds of nonstick cooking spray. Cook at least 10 minutes on the first side, so they hold together.

Makes 4 to 6 servings.


Approximate nutritional analysis per burger, based on 8 burgers: 250 calories, 15 grams total fat, 6 grams saturated fat, 75 milligrams cholesterol, 700 milligrams sodium.*



Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to features@starbulletin.com





By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.


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