Vegetable Patties - cooking recipe

Ingredients

4 Tbsp. clarified butter
1 medium leek (white part only), cut into thin strips, 2 1/2 inches long
1 tsp. minced garlic
1/2 lb. fresh wild mushrooms
paprika, mustard, garlic powder, onion powder, cayenne, black pepper, cumin and liquid aminos by Bragg's (for salt flavor) to taste
1 tomato, peeled, skinned, seeded and cut into thin strips
1 c. shelled green peas, blanched
1 red bell pepper, roasted, skinned, seeded and cut into strips
6 spinach leaves, stemmed, washed, dried and cut into thin strips
2 Tbsp. coarsely chopped fresh basil
1 tsp. chopped fresh thyme
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
4 slices focaccia or 4 buns
grated unpasteurized rennetless Swiss cheese (enough for 4)

Preparation

Preheat pan to medium heat.
Melt butter; saute leek and garlic.
Add mushrooms; simmer for 4 to 5 minutes.
Add tomato; sprinkle with seasonings and simmer until liquid evaporates.
Add peas, pepper, spinach, basil and thyme; remove from heat.
Add bread crumbs and Parmesan cheese; allow to cool.
Heat oven to 375\u00b0.
Form patties; refrigerate until ready to use.
Toast bread and place patties on toasted bread.
Heat 2 to 3 minutes.
Add cheese until lightly melted.