- 100 g (3.50 oz) grilled tofu
- 2 potatoes, cut into julienne (matchstick-sized sticks)
- 1 carrot, cut into julienne
- 1 stalk celery
- 8 g (0.30 oz) cream of tartar
- Wholemeal flour
- Fresh parsley
- Sesame seeds
- Caster sugar
- Turmeric
- Paprika
- Shoyu
- Extra virgin olive oil
- Sea salt
I have always hated the pre-cooked veggie burgers you find in the refrigerated shelf of food shops. They are expensive and kill my cooking creativity. Making them at home is simple, but rewarding…
Cut celery, tofu and parsley with a food processor.
Sauté potatoes, carrot, celery, tofu and parsley for about 7-8 minutes. In a bowl, whisk flour, a little Italian coffee-cup of water, cream of tartar, a pinch of sugar, salt, some shoyu, turmeric and paprika until you have a sticky mixture. Stir in the veggies.
Oil some round moulds or round cutters. Pour the mixture into the moulds up to the bottom edge. Sprinkle with sesame seeds and bake in the preheated oven at 220 °C (428°F) for about 15 minutes.
These little burgers were further cooked in a frying pan to have a proper crunchy crust.
