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Potato-Mushroom Burgers

3 garlic cloves, minced
1/2 cup mushrooms, finely chopped
4 scallions, thinly sliced
1 tablespoon canola oil
1/2 cup cashews, raw, unsalted
2 1/2 cups potatoes, mashed
3/4 cup carrots, grated
2 teaspoons ginger root, fresh, grated
salt and pepper
1/4 cup dry bread crumbs
1/2 cup sesame seeds

Saute garlic, mushrooms and scallions in oil until vegetables are
limp, about 5 minutes. Meanwhile, place cashews in a blender or
food processor and grind to a coarse meal. Transfer mushroom mixture
and ground cashews to a large bowl and add potatoes, carrots,
ginger, salt and pepper. Add bread crumbs and mix well. The mixture
will be soft and moist.

On a large bakin sheet or bread board, make 8 to 10 beds of sesame
seeds for patties. Using a large spoon, scoop out vegetable mixture
and form 8 to 10 patties; place on sesame beds. Flip to coat both
sides generously. Gently transfer to a well-oiled vegetable grill
and grill for 3 to 4 minutes on each side, until medium brown.
Makes 8 to 10 patties.

Variation: Saute burgers in olive oil until golden brown.


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