1 cup brown rice, cooked (could be leftovers)
1 cup millet cooked (follow package directions)
1 cup quick oats
3 Tbsp. cornstarch
1/2 cup wheat germ
Salt to taste
1 stalk celery
1 tomato (medium)
1/2 tsp. coriander seed (powdered)
1/2 tsp. marjoram
1 Tbsp. olive oil
1/2 tsp. garlic powder
1 tsp. onion powder (up to 1 Tbsp. onion powder, if you are an onion lover)
2 Tbsp. sweet paprika powder
2 Tbsp. while wheat flour
In a blender, with a little water, process the tomato and the celery stalk till smooth.
Scrape into a bowl and add all the rest of the ingredients, blending well and avoiding lumps.
Form patties and cook in a hook skillet barely "painted" with olive oil till golden brown on both sides.
Yield: About 1 dozen (depending on how big you make them.)
The Key to the Storehouse