Instructions:

Yield: 6 servings

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