Tofu and Plantain Medley Veggie Patties recipe

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Ingredients

1 ¼ cups cubed tofu
1 ¼ cups chopped zucchini
1 plantain, peeled and sliced
½ cup canned sliced mushrooms
½ cup sun-dried tomatoes
½ cup bread crumbs
¼ cup black olives
1 large clove garlic, roughly chopped
1 tablespoon butter, or as needed

Nutrition Info

186.3 calories
carbohydrate: 26 g
cholesterol: 6.1 mg
fat: 7 g
fiber: 3.1 g
protein: 8.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 345.9 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 servings

Recipe Note

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.

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