Tofu and Plantain Medley Veggie Patties
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.
- Serves: 5 persons
- 1¼ cups cubed tofu
- 1¼ cups chopped zucchini
- 1plantain, peeled and sliced
- ½cup canned sliced mushrooms
- ½cup sun-dried tomatoes
- ½cup bread crumbs
- ¼cup black olives
- 1large clove garlic, roughly chopped
- 1tablespoon butter, or as needed
Step 1Blend 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.
Step 2Heat 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.