I made these for Passover 2008. Yum.
Adapted from the Mumbai Veggie Burgers recipe in InStyle magazine March 2008
Another adaptation lives here: http://arundathi-foodblog.blogspot.com/2008/03/veggie-burgers.html
Chop and then puree (in cuisinart) and then squeeze out the liquid through a cheesecloth. Add to a big bowl:
1 lb peeled carrots (yum carrot juice)
1 medium onion
3 stalks celery
1 red pepper
4 med or 5 large white mushrooms
Add to the bowl:
3 cloves chopped garlic
1 chopped seranno chili
1 medium shallot (chopped thinly but not pureed)
1 tablespoon curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 cup ground walnuts
1 1/4 cup matzo meal
Mix together (in a measuring cup) and then add to bowl:
1 tbsp soy sauce (yep, I left it in)
Mix it all well and form into 1 1/2 ” diameter balls. Flatten balls – helps if you wet your hands first – and cook like pancakes (spray skillet with nonstick spray but don’t fry in oil or you’ll get really greasy patties).
Served reheated with hot katsup on top.