Thursday, January 27, 2011

Stuffing Patties

1 onion chopped
6 stalks celery stalks diced
1/2 Earth Balance
1 Tbsp sage
1/2 tsp salt
1/4 vegan mayo
1/4- 3/4 cup potato water
1 Baguette

Preheat oven to 400 degrees
Saute onion and celery in 1/4 Earth Balance so onions are translucent.  Chop baguette into bite size cubes and place in large mixing bowl.  Add sage, salt, 1/4 cup Earth Balance to onions.  Cook until butter is melted.  Pour over bread.  Add mayo and 1/4 cup potato water. Mix.  This part is best to do with hands to get a feel of the texture.  It needs to be moist enough to form into patties.  Add more potato water if needed.  If you run out of potato water you may use water.  Bake for 10-15 minutes until golden brown. Do not rinse pan.

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