Potato-Mushroom Burgers

Yields:	10 servings
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3	each	garlic cloves	minced
1/2	cup	mushrooms	finely chopped
4	each	scallions, spring or green onions	thinly sliced
1	tablespoon	canola oil
1/2	cup	cashew nuts	raw, unsalted
2 1/2	cups	potatoes	mashed
3/4	cup	carrots	grated
2	teaspoons	ginger root	fresh, grated
1	x	salt
1	x	black pepper
1/4	cup	bread crumbs	dry
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 grin 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 a mix well.

The mixture will be soft and moist.

On a large baking sheet or bread board, make 8 to 10 beds of sesame seeds fo 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.

Variation: Saute burgers in olive oil until golden brown.

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This was quick, easy and delicious, put over white rice and serve with steamed broccoli. Mmmm

Reviewed by sheria