SERVES 4 Vege­burg­ers

Taste & Travel - - Taste & Travel Kitchen -

BOIL the quinoa in one cup of wa­ter for 15 min­utes, then re­move from the heat, cover and set aside.

HEAT 1 Tbs olive oil in a skil­let and sauté the onion, car­rot, zuc­chini, gar­lic, mush­rooms and chili paste un­til well cooked and start­ing to brown. Scrape into a mix­ing bowl.

ADD the tofu and mash it into the veg­eta­bles with a fork. Add the quinoa, chick­pea flour, salt and pep­per and mix well.

SHAPE into pat­ties and shal­low fry in olive oil un­til golden and crispy, turn­ing once.

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