Bountiful burgers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Raw sunflower seeds |
| 1 | cup | Rolled oats; instant or old-fashioned |
| 2 | cups | (1 pound) mashed firm tofu; well drained |
| 2 | cups | Alfalfa sprouts |
| 2 | tablespoons | Tamari |
| ¼ | teaspoon | Black pepper |
| ½ | cup | Chopped scallions or onion |
| ¼ | cup | Nutritional yeast |
| ¼ | cup | Wheat germ |
| ¼ | cup | Cornmeal |
| ¼ | teaspoon | Salt |
| Vegetable oil | ||
Directions
COATING
ALSO
The next few recipes are from Classics and Creations:A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois.
A light, crispy coating on the outside with a protein-packed meal on the inside.
Grind sunflower seeds and oats together in a blender ;until oats are like a coarse flour. Combine with all remaining burger ingredients. Knead mixture until well mixed. Shape into ten 3-inch patties. Combine coating ingredients in a wide bowl. Generously coat both sides of burgers.
Skillet-fry in ⅛ inch of medium-hot vegetable oil for 3 to 5 minutes on each side until well browned and crisped. Serve hot with ketchup or tamari or use in a pita sandwich. Yield: 10 burgers Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on May 13, 1998