Veggie Brisket Patties

I made these for Passover 2008. Yum.

Adapted from the Mumbai Veggie Burgers recipe in InStyle magazine March 2008
Another adaptation lives here:

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:

    4 eggs
    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

To prove you're a person (not a spam script), type the security word shown in the picture. Click on the picture to hear an audio file of the word.
Anti-spam image