Ingredients:
1
block/285g/10½oz
firm tofu
50g/2oz bulgar or 100g/4oz cooked millet or rice
2 fl oz/50ml hot water
1 small onion, very finely chopped
50g/2oz mushrooms, very finely chopped
50g/2oz carrot, grated
1 vegetable stock cube, crumbled
2 tbsp soya sauce
1 tsp dried mixed herbs or 2tsp any fresh herb, coriander, dill etc.
2 tbsp wholewheat flour plus a little extra for coating.
Method:
1 Break
up the tofu with your fingers into very small pieces.
2 Mix all the
ingredients together in a bowl and squeeze well to shape into burgers.
(As the mixture is very sticky it will help if you dip your hands and utensils
in cold water).
3 Refrigerate for an hour
or two.
4 For a crisp coating, toss
the burgers in a little wholewheat flour before frying.
5 Deep fry the burgers in
oil, a few at a time.
6 Drain well and serve hot
or cold.
NOTE:
it is most important to fry tne burgers in very hot oil to avoid disintegration.
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