Categories
|
Bean Curd & Garbanzo Burgers |
Yield:4
|
|
INGREDIENTS: |
1 |
small red onion, finely chopped |
|
1 |
garlic clove, crushed |
|
1 tsp |
ground cumin |
|
1 tsp |
ground coriander |
|
2 tbsp |
lemon juice |
|
15 oz can |
garbanzo beans, drained and rinsed |
|
3 oz |
soft silken bean curd, drained |
|
4 oz |
cooked potato, diced |
|
|
DIRECTIONS:
- Place the onion, garlic, spices, and lemon juice in a pan, bring to a boil, cover, and simmer for 5 minutes until softened.
- Place the garbanzo beans, bean curd, and potato in a bowl and mash well. Stir in the onion mixture, cilantro, and seasoning, and mix together. Divide into 4 equal portions and form into patties 4in across, dusting the hands with flour, if necessary.
- Sprinkle the bread crumbs onto a plate and press the burger into the breadcrumbs to coat both sides.
- Heat the oil in a large nonstick skillet and fry the burgers for 5 minutes on each side, until heated through and golden. Drain on paper towels.
- Meanwhile, mix all of the relish ingredients together in a bowl and chill.
- Line the rolls with tomato and grated carrot and top each with a burger. Serve with the relish.
|
|
|
|
|