| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
|
285g block firm tofu |
| 50 |
g |
Bulgar or 100g cooked millet or rice |
| 2 |
fl |
Hot water |
| 1 |
sm |
Onion; very finely chopped |
| 50 |
g |
Mushrooms; very finely chopped |
| 50 |
g |
Carrot; grated |
| 1 |
|
Vegetable stock cube; crumbled |
| 2 |
tb |
Soya sauce |
| 1 |
ts |
Dried mixed herbs or 2tsp any fresh herb; coriander, dill |
|
|
; etc. |
| 2 |
tb |
Wholewheat flour plus a little extra for |
|
|
; coating. |
INSTRUCTIONS
1. Break up the tofu with your fingers into very small pieces.
2. Mix all the ingredients together in a bowl and squeeze well to shape
into burgers. (As the mixture is very sticky it will help if you dip your
hands and utensils in cold water).
3. Refrigerate for an hour or two.
4. For a crisp coating, toss the burgers in a little wholewheat flour
before frying.
5. Deep fry the burgers in oil, a few at a time.
6. Drain well and serve hot or cold.
NOTE: it is most important to fry tbe burgers in very bot oil to avoid
disintegration.
Converted by MC_Buster.
NOTES : Makes 8 burgers
Converted by MM_Buster v2.0l.
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