Categories: Vegetables, Vegetarian, Main dish, Nuts 
      Yield: 6 servings 
  
      6 tb Butter or vegan margarine 
      1    Onion; peeled and chopped 
      1    Celery stalk; finely chopped 
      1 ts Dried herbes de Provence 
      1 tb Whole-wheat flour 
    1/2 c  Light Vegetable Stock 
           -(generous measure) 
      1 tb Soy sauce 
      1 ts Yeast extract 
      1 c  Roasted, unsalted peanuts 
           -(generous measure) 
           -fairly finely ground 
    1/2 c  Cashew nuts (scant) 
           -fairly finely ground 
    2/3 c  Fresh breadcrumbs 
           -(whole-wheat) 
           Salt 
           Freshly ground black pepper 
           Dried breadcrumbs 
           -(for coating) 
           Oil; for shallow frying 
 
---------------------------------TO GARNISH--------------------------------- 
           Lettuce leaves 
           Tomato slices 
           Cucumber slices 
  
  Melt the butter or vegan margarine in a large saucepan and saute the onion 
  and celery for 10 minutes.  Stir in the herbs and flour and cook for a 
  further 1-2 minutes. 
   
  Add the stock and stir until thickened, then add the soy sauce, yeast 
  extract, nuts, breadcrumbs and salt and pepper. 
   
  Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick, 
  and coat with dried breadcrumbs. 
   
  Saute the burgers in a very little oil - the frying pan should be "greased" 
  rather than oily - for about 3 minutes on each side, until browned and 
  crisp.  Drain on paper towels.  Garnish and serve. 
   
  VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts makes 
  these burgers special.  Serve with Bernaise Sauce. 
   
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 
  0-394-57123-1 Typed for you by Karen Mintzias