1 loaf crusty bread (the size of a sub) or 3 slices of whole wheat bread
2 potatoes, peeled
1 large carrot, peeled
1 medium red or yellow onion, sliced and sliced
1 cup cooked brown rice (could be leftovers)
1/4 cup sesame seeds, raw
1 Tbsp. parsley, chopped
2 1/2 Tbsp. sweet paprika powder
1/2 tsp. garlic powder
Salt to taste
3 Tbsp. cornstarch
1 1/4 cup whole wheat flour
1 cup water
In a bowl, soak the bread in 1/2 cup of the water the recipe calls for, till the bread is soft. Meanwhile put In a blender, process the potato, the carrot, the parsley, the onion and the tomato with 1/2 cup of water, till smooth.
Mix with the soft bread, adding the rest of the ingredients and mixing well. You must have a soft dough-like mixture, not mushy.
Heat a skillet with a little bit of olive oil. Drop the mixture into the hot skillet by large spoonfuls. Cook till set on one side before flipping. Continue to cook till golden brown on both sides.
Yield: About a dozen or depending on the size of spoon used.