1 tablespoon olive oil
1 cup onion, minced
1 cup carrots, grated
1 cup turnips, grated
1 cup zucchini, grated
1 cup beets, grated
1/2 tablespoon garlic, chopped
1/2 teaspoon cumin, ground
3/4 tablespoon dill, Tarragon; dried, mixed
1/4 cup oats, rolled, instant
1/4 cup water
1 1/2 cups potatoes, mashed
1/4 cup hazelnuts, chopped
1/3 cup rice, cooked
salt and pepper to taste
Heat oil in a large skillet. Add onion, carrots, turnips, zucchini,
beets, garlic, cumin and herbs. Saute until vegetables begin to
wilt, about 3 to 5 minutes. Allow to cool slightly.
Soak oats in water for 5 minutes, then drain and press out excess
water. Add to vegetable mixture along with potatoes, hazelnuts and
rice. Season with salt and pepper. Form mixture into 8 patties.
Grill patties on a well-oiled vegetable grill, or saute in olive
oil for 3 to 4 minutes on each side, until golden.