Place the carrots in a medium-sized saucepan
containing 3 or 4 inches of water; steam over medium
heat for 15 minutes, till soft. Drain and mash well
using a potato masher.
In a large skillet, heat the oil over medium heat;
add the diced garlic, onions, celery, and peppers;
saute for 7 minutes. Add the tamari, basil, garlic
powder, parsley, and oregano; saute for 2 minutes
more, until vegetables are soft. In a large bowl,
combine the carrots, sauteed vegetables, tahini and
peanut butter.
Season to taste. If the batter is too wet, add the
wheat germ to make it hold together.
Preheat oven to 350. Form the mixture into patties,
and place on an oiled cookie sheet. Bake for 10 to 12
minutes, until golden on top. Turn and bake on the
other side until golden brown.
