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