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Per three 2" patties:
Protein: 3.9 g (23%)
Carbohydrate: 11.7 g (68%)
Fat: 0.7 g (9%)
Sodium: 219 mg
Calcium: 34 mg
Cholesterol: 0 mg
2 cups soaked, peeled mung beans*
1 cup water
1 tablespoon toasted sesame seeds
1 teaspoon garlic powde
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon Bernard Jensen's Protein Seasoning (optional)
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½ green bell pepper
½ red bell pepper
10 snow peas
3 green onions
1 cup bean sprouts
Process first 7 ingredients in a blender until very smooth. Shred
or slice vegetables julienne-style onto long, thin 1½ - 2" strips.
Combine all ingredients and mix well. Drop by spoonful onto sprayed
griddle or skillet, heated to medium-low. Cook well to a golden
brown color on the bottom before turning and browning other side.
* Soak 1½ cups mung beans in 3 cups of water for several hours.
Remove bean skins by rubbing beans between hands, in the bowl of
water. As skins rise to the top, they can be poured off. Repeat
process until all skins are removed. (Ready-peeled, dried mung
beans can be found in oriental markets.)