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8 oz fresh portobello mushrooms
1 Cup walnuts
1 large onion
3-4 slices stale bread
1 Cup quick oats
3-4 Tbsp liquid aminos (to taste)
½ tsp garlic powder
1 tsp onion powder
½ tsp sage
¼ tsp poultry seasoning
1/8 tsp ground bay leaves (grind fine in coffee grinder)
Place all ingredients in a good processor and chop until pieces are the size of peas or a little smaller.
If mixture will not hold together to form patties, put a handful back into the food processor and chop until homogenous.
Mix this “paste” thoroughly back into the patty mixture where it will act as a binder.
Form into patties by hand and brown on both sides in a non-stick skillet sptayed with non-stick coating.
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