These where really very good. I found the recipe on the Let's Dish
-the live well network.
Ingredients:
- 1/4 cup Bulger wheat
- 1/2 cup cold water
- 1/2 teaspoon salt-I did not use
- 1 Tablespoon pickled ginger- note below.
- 10 oz. thawed edamame-make sure they are shelled.
- 4 teaspoons lemon juice
- 2/3 cup shredded carrots
- 4 teaspoons sweet cooking wine-if you can't drink it-don't use it.
- 1 & 1/4 cup Panko Breadcrumbs-watch the sodium.
- Egg Replacer to equal 4 eggs
- 2 teaspoons Srirach sauce
- 2 teaspoons low sodium worchershire sauce
Directions:
- Bring water and salt to boil. Add bulger and cook on low for 5 minutes covered. Let sit covered 15 minutes.
- While Bulger is cooking, put the ginger and edamame together in the food processor, until the beans are well minced.
- Place the bean/ginger mixture in a large bowl.
- Add lemon juice, carrots, wine, panko crumbs, egg replacer, Sriracha Sauce, and worchesshire sauce to the bean/ginger mixture.
- Add the Bulger Mixture, mix well with clean hands.
- Refrigerate for a few hours.. Measure mixture into 4 oz balls. Put in hot sprayed pan.
- Flatten with parchment paper, to about 1/2 inch thick.
- Cook about 2 & 1/2 minutes on each side until golden.
- Season with pepper
- Put on a high fiber bun with seasonings of choice, tomatoe, onion, greens.
- Pickled Ginger-Verna's Version:
- I couldn't find this in the store so made my own. Leave sit for a few days in the refrigerator before using
- Ingredients:
- 1 lb fresh young ginger-sliced thin
- 1/2 teaspoon salt
- 1 & 1/2 cups Rice Vinegar
- 1 teaspoon Stevia.
- Mix together
- Refrigerate in a glass jar.
- It was suggested to use this with cooked and mashed eggplant mixed with Blue Cheese.
Enjoy!!!
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