Honey Mustard Burger
INGREDIENTS:
30 oz Tofu -or sunflower seeds, peanuts
6 tb Carrots; grated -or chopped nut meats
4 tb Leeks, scallions, onions or 3/4 ts Salt
-gingerroot; minced Oil for deep frying
2 tb Ground roasted sesame seeds Shoyu
30 oz Tofu -or sunflower seeds, peanuts
6 tb Carrots; grated -or chopped nut meats
4 tb Leeks, scallions, onions or 3/4 ts Salt
-gingerroot; minced Oil for deep frying
2 tb Ground roasted sesame seeds Shoyu
Cut tofu into thin slices and arrange between double layers of cotton toweling. Set aside for 15 minutes, then place pieces at the center of a dry dish towel. Gather the corners and twist to form a sack. Squeeze tofu in sack firmly to expel as much moisture as possible. Combine tofu with next 4 ingredients in a large shallow bowl. Mix well, then knead mixture about 3 minutes, as if kneading bread. When dough is smooth and holds togehter well, moisten your palms with a little oil or warm water and shape dough into 8 patties, each 3 -
3 1/2 inches in diameter.
Fill a wok, heavy skillet, or deep fryer with oil to a depth of 1 1/2-
2 inches. Heat to 300 deg. Slide in patties and deep fry for 4-6 minutes or until they float high in the oil. Turn patties over and deepfry for several mintues more or until crisp and golden brown. Drain briefly, then serve crisp and hot, and topped with a sprinkling of shoyu or between buns with burger trimmings. Leftovers may be frozen.
Yield: 8 patties
3 1/2 inches in diameter.
Fill a wok, heavy skillet, or deep fryer with oil to a depth of 1 1/2-
2 inches. Heat to 300 deg. Slide in patties and deep fry for 4-6 minutes or until they float high in the oil. Turn patties over and deepfry for several mintues more or until crisp and golden brown. Drain briefly, then serve crisp and hot, and topped with a sprinkling of shoyu or between buns with burger trimmings. Leftovers may be frozen.
Yield: 8 patties