Ingredients

1 pound asparagus
3 each scallions, sliced
1 Tbsp. oil
1 tsp. basil
1/4 C. almonds or walnuts
1/2 C. breadcrumbs
1/2 tsp. salt
1/4 C. cooked rice or bulgur
2 Tbsp. stock or water

Cooking Instructions

Trim asparagus and cut spears into 1/4 pieces. Steam till tender. Set aside to cool. Saute scallions in oil until soft and stir in basil. Set aside. Preheat oven to 250 degrees. Place almonds on a baking sheet and toast until lightly browned. Grind to a fine meal in a food processor. In a mixing bowl, combine almond meal, breadcrumbs, salt, rice and stir in the stock. Add steamed asparagus and scallion mixture. Mix well. Heat a lightly oiled griddle over medium high heat. Drop by spoonfuls onto the preheated surface and spread to form patties. Cook until brown on each side. Serve hot, stuffed into pita breads with slices of tomatoes and sprouts.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)