parchment paper | |||
1/3 cup | rice, long grain | 65 g | |
130 g | firm regular tofu, cut into dices | 2/3 cup | |
2 cloves | garlic, coarsly chopped | ||
3 | green onions/scallions, coarsly chopped | ||
1/2 cup | Italian parsley, fresh, coarsly chopped | 40 g | |
1 tbsp | soy sauce | 15 mL | |
1 tsp | paprika | 3 g | |
4 drops | Tabasco sauce | 0.63 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | eggs size large, beaten | ||
2 tbsp | canola oil | 30 mL | |
2 slices | bread, whole wheat | 70 g | |
1 tbsp | mayonnaise | 14 g |
A blender or food processor will be very useful.
per 1 serving (270 g)
Amount % Daily Value |
Calories 480 |
Fat 25 g 38 % |
Saturated
3.4 g
18 % |
Cholesterol 110 mg |
Sodium 550 mg 23 % |
Carbohydrate 47 g 16 % |
Fibre 4 g 17 % |
Sugars 9 g |
Net Carbs 43 g |
Protein 20 g |
Vitamin A 32 % |
Vitamin C 34 % |
Calcium 17 % |
Iron 30 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Meat and Alternatives | 1 ½ |
Fats | 4 |
These were really tasty - I used brown basmati and a marinated tofu as that was what I had. I was a bit confused about whether the rice amount was cooked rice or not, but assumed it had to be cooked! They were a little crumbly in the pan but pushed together fine and held up nicely in the oven. We enjoyed the taste and texture of these as a change from bean-based burgers.
Very tasty. I’ve made a double batch and replaced half natural tofu with smoked tofu and white rice with brown long grain. I had trouble flipping the patties in the pan - could be bc of the substitutes I made. Overall, a nice change from the beans based veggie burgers ;-)