VEGETABLE AND TOFU BURGER
These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired.
Provided by troppo
Categories Main Dish Recipes Burger Recipes Veggie
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Press carrot and zucchini between paper towels to remove excess moisture. In a medium bowl combine carrots, zucchini, tofu, onion, celery, egg, bread crumbs and curry paste.
- Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
- Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 18.3 g, Cholesterol 46.5 mg, Fat 11.7 g, Fiber 2.4 g, Protein 10.6 g, SaturatedFat 1.6 g, Sodium 285.7 mg, Sugar 4.9 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
VEGETARIAN PATTIES (GANMODOKI)
From Elizabeth Andoh's classic "At Home With Japanese Cooking". The patties are delicious freshly fried and garnished with some grated radish or ginger and a tiny bit of soy sauce, or even more delicious simmered in seasoned stock. Use whatever vegetables you have: carrot, burdock root, lotus root, shiitake or other mushrooms, boiled bamboo shoots, or whatever you can think up. Fried patties may be frozen for up to 1 month, or stored in an airtight container in the fridge for 3 or 4 days. Serve as a side dish with rice, miso soup and a salad. Prep time does not include pressing tofu. For vegan version, substitute 2-3 tsp. glutinous yam (yama imo), peeled and grated, for the egg white.
Provided by zeldaz51
Categories Soy/Tofu
Time 30m
Yield 12 patties, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the bean curd and wrap it tightly in a clean kitchen towel. Place it on a flat surface that will hold water and place a light weight on top. Let it drain for at least 3-4 hours and up to 12 hours. Remove the pressed curd to a dry towel and gather up the edges of the towel to form a bag and gently squeeze it, mashing the curd as you do so.
- Empty the mashed tofu into a bowl and add the chopped vegetables and sesame seeds. Hand mix well and knead for a few minutes. Sprinkle a pinch of salt over the mixture and mix it in, then add the egg white or glutinous yam to bind it all together. Continue to knead for another minute or so, then lightly oil your hands and form into 12 patties.
- Heat the oil to 300-325 degrees and deep fry the patties in batches for 2-3 minutes or until they float on the surface, well puffed. Flip them over and continue to fry another few minutes until golden. Drain patties well on a rack or paper towels. Combine the simmering stock ingredients in a saucepan and bring to a boil, stirring until the sugar is melted. Add the fried patties and lower the heat to maintain a steady simmer. For best results, simmer with a Japanese dropped lid, or turn the patties several times so that all surfaces have a chance to absorb the seasoned stock. Cook for 5-6 minutes, or until the stock has been reduced by half. Serve warm or at room temperature, with a bit of stock ladled over the patties.
- Note: Handling glutinous yam may irritate your skin, so wear gloves when peeling and grating and use a spoon for mixing.
Nutrition Facts : Calories 31.4, Fat 0.1, Sodium 542.6, Carbohydrate 6.9, Fiber 0.1, Sugar 6.5, Protein 1.1
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 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
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