Tofu and Plantain Medley Veggie Patties
Source of Recipe
.
Tofu and Plantain Medley Veggie Patties
Allrecipes.com
Recipe by: Victoria M.H.
9reviews rate this recipe 4 of 5 stars.
5 servings
Ready in 25 min.
"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."
Ingredients:
1-1/4 cups cubed tofu
1-1/4 cups chopped zucchini
1 plantain, peeled and sliced
1/2 cup canned sliced mushrooms
1/2 cup sun-dried tomatoes
1/2 cup bread crumbs
1/4 cup black olives
1 large clove garlic, roughly chopped
1 tablespoon butter, or as needed
Directions:
1. 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.
2. 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.
1/5 of recipe equals: Calories: 186 kcal; Fat: 7 g; Carbohydrates: 26g; Protein: 8.5 g; Cholesterol: 6 mg; Sodium: 346 mg
|
|
member logon
