1 1/2 c Boiling water
1 c Bulgur
1/4 c Vegetable stock
1/2 c Onions, finely chopped
1/2 c Carrots, shredded
1/2 c Zucchini, shredded
1 ts Thyme
3 c Brown rice, cooked
1/2 c Liquid egg substitute
1/2 c Wholewheat flour
1/4 c Walnuts, finely chopped
1 ts Garlic powder
1 ts Rosemary
1/2 ts Black pepper
1 tb Oil

Combine boiling water & the bulgur. Cover & set aside until bulgur is
soft, about 20 minutes. Drain well, pressing to remove as much
moisture as possible. Set aside.

In a large skillet, heat broth. Add the prepared vegetables plus the
thyme & cook until the vegetables are tender & the liquid has
evaporated. This should take about 5 minutes. Add to the waiting
bulgur.

Stir in the rest of the ingredients with the exception of the oil.
Mix until all ingredients are well combined. Shape into 6 patties,
adding more flour if necessary to hold them together.

Warm the oil in a large skillet over medium heat & saute prepared
patties until golden on both sides.

Serve in wholewheat pita breads with slices of tomato & onion.

“New Vegetarian Cuisine” reprinted in “Vegetarian