Vegetarian burger patties

Ingredients for 1 servings:

• 200 g smoked tofu
• 400 g tofu, natural
• 2 cans kidney beans
• 1 ½ onions
• 3 eggs
• 3 cloves garlic
• 2 tbsp ajvar
• 3 tbsp oat bran
• 1 tbsp nutritional yeast, optional
• 3 tbsp psyllium husks
• 1 tbsp soy sauce
• 1 tsp pepper
• 2 pinches of galangal
• 1 tsp turmeric
• 2 pinches of nutmeg
• 1 tbsp salt
• 1 tbsp smoked paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

for approx. 14 patties

Put 200g of plain tofu and one can of kidney beans (drain almost all of the water) into a blender and blend until you get a paste. Then put the mixture into a large bowl. Peel and finely chop the onions and garlic. Crumble the other 200g of plain tofu and 200g of smoked tofu with your hands and add them to the bowl. Drain the water from the second can of kidney beans, roughly mash the beans with a fork and add them to the bowl. Then add the peeled, finely chopped onions, the beaten raw eggs, the finely chopped garlic, ajvar, bran, nutritional yeast and psyllium husks. Season with soy sauce, salt, pepper, galangal, turmeric, nutmeg and paprika and mix everything well. You can also add fresh or dried, finely chopped herbs to taste. Parsley, marjoram and lovage are suitable. Let the burger mixture sit for about 15 minutes. Then, with wet hands, form patties, flatten them again in the pan, and fry in coconut oil until golden brown on both sides. If they’re too soft or moist, simply add more psyllium husks or perhaps some breadcrumbs. We serve them with homemade burger buns, tomato, onion, lettuce, white cabbage, cucumber, mayo, and ketchup. This recipe yields approximately 14 patties.