Tofu and pumpkin-seed burgers (hl)

6 Servings

Ingredients

Quantity Ingredient
4 slices Stale or toasted sandwich bread
1½ cup Cooked or canned adzuki beans, well rinsed
⅓ cup Hulled unsalted pumpkin seeds, toasted
16 ounces Firm tofu
1 teaspoon Cumin seeds
1 tablespoon Grated fresh ginger
1 large Garlic clove; minced
2 tablespoons Miso paste; brown rice paste if possible
¾ cup Minced onion
½ teaspoon Salt
Freshly ground pepper
1 tablespoon Canola oil; (up to 2)

Directions

Chop the bread fine, or break into pieces and whirl it to crumbs in a food processor. In a food processor or with a potato masher in a bowl, coarsely chop or mash the beans. Coarsely chop the toasted pumpkin seeds. Combine the beans, bread crumbs and pumpkin seeds in a large bowl.

Cut the tofu into four pieces and squeeze each piece with your hands, letting the crumbled tofu fall into the bowl with the mashed beans. Toast the cumin seeds in a small skillet over low heat, stirring, until they become fragrant. Add the ginger, garlic, cumin, miso and onion to the bowl with the beans and tofu. Mix everything(this will be easiest to do with your hands). Mix in the salt and pepper. The mixture should be stiff enough to form a patty. If the mixture still seems a bit wet, add more bread crumbs. Form the mixture into patties.

Heat a large skillet, preferably cast-iron, over medium-high heat. Add 1 tablespoon oil, and place as many burgers in the pan as you can without crowding them. Pan-fry the burgers, in batches if necessary, until the undersides are a deep golden brown, about 3-4 minutes. Flip the burgers, and cook them about 3-4 minutes more. Serve right away with Hot and Sour Slaw.

Courtesy of Didi Emmons' "Vegetarian Planet" Yield: 6 burgers

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHE307 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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