Name: Tofu and Plantain Medley Veggie Patties recipe
Ingredients: 1 ¼ cups cubed tofu;1 ¼ cups chopped zucchini;1 plantain, peeled and sliced;½ cup canned sliced mushrooms;½ cup sun-dried tomatoes;½ cup bread crumbs;¼ cup black olives;1 large clove garlic, roughly chopped;1 tablespoon butter, or as needed

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Ingredients

1 ¼ cups cubed tofu 1 ¼ cups chopped zucchini 1 plantain, peeled and sliced ½ cup canned sliced mushrooms ½ cup sun-dried tomatoes ½ cup bread crumbs ¼ cup black olives 1 large clove garlic, roughly chopped 1 tablespoon butter, or as needed

Nutrition Info

186.3 calories carbohydrate: 26 g cholesterol: 6.1 mg fat: 7 g fiber: 3.1 g protein: 8.5 g saturatedFat: 2.2 g servingSize: - sodium: 345.9 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

Directions

Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
Heat butter in a cast iron skillet over medium heat, cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.

Recipe Yield

5 servings

Recipe Note

This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.

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