Summer burgers

Yield: 1 servings

Measure Ingredient
1 pack Firm tofu; drained
100 grams Sun dried tomatoes; finely chopped
30 millilitres Fresh coriander; finely chopped
2½ millilitre Mustard powder
30 millilitres Soy sauce
5 millilitres Tomato pur‚e
25 grams Fresh breadcrumbs
\N \N Salt and freshly ground black pepper
15 millilitres Olive oil
1 medium Onion; finely chopped
1 \N Clove garlic; crushed
100 grams Mushrooms; finely chopped
\N \N Seasoned flour

1. Mash the tofu thoroughly in a bowl, with a fork.

2. Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato pur‚e, breadcrumbs, salt and freshly ground black pepper. Leave to one side.

3. Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft.

4. Add to the tofu mixture and allow to cool.

5. If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape. 6. Shape the mixture into six large burgers, or ten small, coat with seasoned flour.

7. Chill until ready to use.

8. Brush each burger lightly with oil. Barbecue each side until cooked.

9. Serve in a bread bun with melted cheese (*omit for vegans) and salad, or serve with barbecue sauce.

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