Bangkok bean burgers with peanut cilantro sau

Yield: 1 Servings

Measure Ingredient
1 pounds Firm tofu
2 cups Cooked black beans, well
Drained
¾ cup Quick-cooking oats,
Uncooked
½ cup Red onion, finely chopped
½ cup Carrots, finely grated
1 teaspoon Plus 1 tsp grated fresh
Ginger root
2 teaspoons Tarmari or soy sauce
2 teaspoons Packed brown sugar
2 Cloves garlic, minced
1 To 3/2 tsp red pepper
Flakes
3 Tbs fresh lemon juice

x Vegetable oil x Flour for dusting x slice peeled cucumber Squeeze tofu in paper towels to discard excess water. Mash tofu in a large bowl. Add rest of ingredients except for oil, flour, and cucumbers. Mix well. Lightly brush both sides of patties with vegetable oil and dust with flour. Brush gill rack with oil. Cook over medium-hot coals about 4 minutes on each side. Serve on toasted buns and top with Peanut Cilantro Sauce and cucumber slices.

Peanut Cilantro Sauce:

3 Tbs natural crunchy peanut butter ¼ cup fresh cilantro, minced In a small bowl, blend peanut butter and lemon juice. Mix in cilantro to combine.

Carol Ann Islam of Corvallis, Oregon, sent this recipe for a burger with a touch of Thailand.

Posted by Posted by Posted by Terry Frye <A01TMF1@.... to the Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.

Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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