Tofu and Plantain Medley Veggie Patties |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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.
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