Saturday, November 23, 2013
Our New Dinner Staple
To prepare this batter I tossed some cooked white beans, a couple cloves of garlic, shitake mushrooms (I like the "meaty" flavor they give a vegetarian dish), parsley, cumin, oregano, a couple carrots, oatmeal, an egg (or maybe it was two), and a handful of raw cashews in the food processor. Sorry I didn't keep track of amounts. I pulsed everything together into a thick paste which I refrigerated until very firm and formed into patties I rolled in gluten free bread crumbs for a bit of savory crunch.