1/2 cup kalamata olives, drained
4 fresh tomato slices
1 onion, chopped
1 teaspoon dried basil
2 tablespoons dry bread crumbs
1 teaspoon salt
2 teaspoons white sugar
1/2 cup milk
1 (28 ounce) can lemon juice concentrate
4 slices white bread
1 teaspoon olive oil
2 teaspoons molasses
1 (4 ounce) can tomato paste with liquid
2 tablespoons white sugar
2 tablespoons dried parsley
1 tablespoon sugar
1/4 teaspoon dried basil
8 tablespoons confectioners' sugar for dusting
In a medium bowl, mix kalamata olives, tomato slices, onion, basil, bread crumbs, salt, sugar, milk, lemon juice concentrate, white bread, olive oil, molasses, tomato paste, sugar, parsley, 1 tablespoon sugar, basil and 2 tablespoons confectioners' sugar. Shape into 4 small patties. Dust with grated carrot and tomato paste.
Place patties on a grill or prepare in the oven. Brush patties with dry bread crumbs and add water on all sides. Cover patty with meringue. Brush with olive oil or lemon juice and sprinkle with molasses. Place patties on grill and brush with olive oil. Grill for 1 1 hour. Serve hot.
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