This recipe's nutritional analysis is incorrect as a result of the Textured Vegetable (soy) Protein (TVP) not being factored in. When all two dozen are made it turns out that they are 1.5 ounces of ground meat and 2 ounces of TVP per paddy. TVP also significantly increases the values for the following: Potassium, Dietary Fiber, Protein, Calcium, Magnesium, Phosphorus and Iron. Made in a large batch, these paddies should be placed between wax paper and frozen until ready to use. Because of the extremely low fat content, I recommend making them on the stove in a little olive oil on high heat to prevent them from sticking and falling apart. They may be the most nutritious burger you'll ever eat guilt free! Oh yes, and they taste wonderful too! Enjoy!