Tofu And Plantain Medley Veggie Patties Recipes
TOFU AND PLANTAIN MEDLEY VEGGIE PATTIES
This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.
Provided by Victoria M.H.
Categories Main Dish Recipes Burger Recipes Veggie
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
- Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 26 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 345.9 mg, Sugar 9.2 g
TOFU & VEGETABLE PATTIES
Good Food reader, Julie Frankland, shares a recipe from her kitchen, inspired by a Japanese dish called Ganmodoki
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.
- Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.
Nutrition Facts : Calories 110 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
TOFU AND VEGETABLE PATTIES
You could make these patties bite sized for a vegetarian canapé or simply one large one - like a frittata with a twist. You could serve the patties in a burger bun with ketchup also. From Good Food magazine June 2011.
Provided by English_Rose
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients except the oils in a large bowl with some salt and pepper and mix well. Heat both the oils in a frying pan.
- Grease a 4in metal pastry ring or cookie cutter and place in the pan. When hot, pour 5tbs of the batter in and turn the heat down to medium.
- Cook for 4-5 mins until golden then take off the ring (be careful as it may be hot) flip the patty and cook the other side.
- Do this in batches, keeping the finished patties warm in a low oven.
- Serve with sweet chili sauce and scallions strips if you like.
Nutrition Facts : Calories 120, Fat 10.1, SaturatedFat 1.8, Cholesterol 46.5, Sodium 30.8, Carbohydrate 2.6, Fiber 1, Sugar 1, Protein 5.9
TOFU AND PLANTAIN MEDLEY VEGGIE PATTIES
This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.
Provided by Victoria M H
Categories Veggie Burgers
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
- Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 26 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 345.9 mg, Sugar 9.2 g
TOFU AND PLANTAIN MEDLEY VEGGIE PATTIES
This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.
Provided by Victoria M.H.
Categories Veggie Burgers
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
- Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 26 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 345.9 mg, Sugar 9.2 g
TOFU AND PLANTAIN MEDLEY VEGGIE PATTIES
This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.
Provided by Victoria M H
Categories Veggie Burgers
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
- Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 26 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 345.9 mg, Sugar 9.2 g
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