Smoked tofu dirty burger

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MAKES 4 PREP 35 mins COOK 5 mins MORE EFFORT V

veg­etable oil, for fry­ing

For the burger

1 sweet potato (200g), peeled and cut into small chunks 1 tbsp olive oil

1 small onion, finely chopped 1 gar­lic clove, crushed

1 tsp each cumin, smoked pa­prika and gar­lic salt 225g pack smoked tofu (we used The To­foo Co.)

50g roasted cashews

For the coat­ing

1 tsp English mus­tard 150ml soy milk

75g plain flour

50g panko bread­crumbs

1 tsp gar­lic salt

½ tsp cayenne pep­per

1 tbsp ic­ing sugar

1 tsp bak­ing pow­der

For the slaw

¼ red cab­bage, finely shred­ded

1 car­rot, grated

2 tbsp chopped co­rian­der ½ lime, juiced

2 tsp sesame seeds

To serve

3 tbsp vegan may­on­naise (we used Ru­bies in the Rub­ble, see p14) mixed with ½ tbsp sriracha vegan burger buns, halved and toasted

1 Put the sweet potato in a mi­crowave­able bowl, cover with cling film and cook on high for 3 mins un­til soft. Heat the oil in a non-stick fry­ing pan and fry the onion with a big pinch of salt un­til soft, around 5 mins. Add the gar­lic and spices and cook for 2 mins fur­ther, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Sea­son and blitz again un­til com­bined. Shape into four burger pat­ties and set aside in the fridge on a lined bak­ing tray while you make the slaw. 2 Make the slaw by com­bin­ing the in­gre­di­ents in a bowl, then set aside un­til needed. When you’re ready to fry the pat­ties, mix the mus­tard with the soy milk in one bowl, then mix the re­main­ing coat­ing in­gre­di­ents in an­other bowl. In turn, take each patty and dip into the flour mix­ture, then into the soy milk mix­ture, then back into the flour mix­ture. Re­peat this again so you get a re­ally nice crust on the pat­ties.

3 Pour the veg­etable oil into a large fry­ing pan over a medium-high heat – you want the oil to come about 2cm up the side of the pan. Once hot, use a spat­ula to care­fully add the pat­ties and gen­tly fry for 1 min on each side un­til crispy, then leave to drain on kitchen pa­per. Serve the burg­ers in burger buns, topped with the slaw and driz­zled with the mayo.

GOOD TO KNOW vegan • cal­cium • fo­late • fi­bre • vit c • iron • 3 of 5-a-day

PER SERVING 865 kcals • fat 36g • sat­u­rates 6g • carbs 98g • sug­ars 32g • fi­bre 16g • protein 30g • salt 1.6g

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