Vegetarian Journal's Foodservice Update

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Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume IX, Number 3 Summer 2001

VEGETARIAN QUANTITY RECIPES

MEDITERRANEAN PYRAMID POTATO PATTIES

Yield: twenty-four 3-inch patties              Copyright: Nancy Berkoff

Here's a unique dish.

INGREDIENTS			MEASURE

Shredded baking potatoes        5 pounds
Crumbled firm tofu              1 cup
Chopped black olives            1 cup
Chopped artichoke hearts        1 cup
Julienned sundried tomatoes     1 cup
Julienned fresh basil           1 cup
Julienned fresh spinach         1 cup
Olive oil                       1/2 cup
Vegetable oil spray             to cover pan

Mix potatoes, tofu, olives, artichokes, tomatoes, basil, spinach, and oil together until well combined. Form twenty-four 3-inch patties. Patties can be fried or oven fried as below. Spray a sauté pan with oil and fry on both sides until done, about 4 minutes. Or preheat oven to 400 degrees, spray cooking sheets with oil, spoon patties onto sheets, and bake, turning once until golden brown, about 10 minutes.


Excerpts from the Summer 2001 Issue:

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more"  on whatever subscription form you choose.

Converted to HTML by Stephanie Schueler.



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Last Updated
June 28, 2001

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