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
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
YIELD: 8 cutlets/burger patties
UNITS: US
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DIRECTIONS
- 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.
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