Peanut And Tofu Cutlets Burger Patties Recipes
NUT BURGERS
A hearty vegan burger recipe full of flavour, and simple without any highly processed or unusual ingredients.
Provided by Sophie & Paul
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- In a frying pan, saute the diced onion in olive oil until soft, translucent and just starting to brown.
- Pulse the nuts in a food processor until fine, and just sliightly grainy.
- Make the vegetable broth with boiling water and stock powder/bouillon.
- In a mixing bowl, combine the ground nuts, sauteed onion, breadcrumbs, soy sauce, herbs, chia seeds and vegetable broth.
- Set the mixture aside for five minutes to allow it to cool a little and the chia seeds to soak.
- Shape the mixture into round patties. If the mixture is a little too sticky, add some more breadcrumbs.
- In a frying pan, heat up a little oil on medium high heat, and fry for 3-5 minutes on each side until crisp and brown.
Nutrition Facts : Calories 329 kcal, Carbohydrate 24 g, Protein 9 g, Fat 23 g, SaturatedFat 3 g, Sodium 619 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
PEANUT AND TOFU CUTLETS/ BURGER PATTIES
A vegetarian recipe found in a borrowed library book "the ultimate book of vegan baking". Posting here to make later. Variations suggested were trying the following combinations; walnuts with rosemary or sage, cashews with cilantro or parsley, hazelnuts with parsley, thyme or sage. Serves 4. Serve with steamed veges or a sald with a tangy salsa or ketchup . Use gluten-free soy, Braggs Liquid Aminos or tamari sauce if following a gluten-free diet
Provided by Jubes
Categories Lunch/Snacks
Time 1h
Yield 8 cutlets/burger patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice according to the instructions on the packet, until tender. Drain the rice.
- Heat the vegetable oil in a large, heavy frypan and cook off the onion and garlic over a low heat, stir occassionally, for about 5 minutes. The onion should be softened and golden.
- Meanwhile, spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned. Alternately, you can toast the peanuts using a dry pan on the stove top- keep them moving while heating.
- Place the toasted peanuts, onion, garlic, rice, crumbled tofu, coriander and parsley (can use just 1/2 cup or either cilantro or parsley if wished) in a food processor. Add a little salt and pepper to seson if desired. Process until the mixture forms a thick paste. If it is too thick, add a little water.
- Divide the mixture into eight equal portions and form each mound into a cutlet, flat square or burger shape.
- Heat the olive oil on a large, heavy frypan.
- Add the cutlets and cook for about 5-10 minutes on each side, until they turn golden brown and are heated through. THis step can be done in two batches if needed.
- Drain the cutlets on kitchen paper. Can be kept warm in the oven if cooking in two or more batches.
- Serve and enjoy.
Nutrition Facts : Calories 531.4, Fat 38.6, SaturatedFat 5.6, Sodium 526.4, Carbohydrate 31, Fiber 6.4, Sugar 4, Protein 22.5
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