Peanut and Tofu Cutlets/ Burger Patties

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“A vegetarian recipe found in a borrowed library book "the ultimate book of vegan baking". Posting here to make later. Variations suggested were trying the following combinations; walnuts with rosemary or sage, cashews with cilantro or parsley, hazelnuts with parsley, thyme or sage. Serves 4. Serve with steamed veges or a sald with a tangy salsa or ketchup . Use gluten-free soy, Braggs Liquid Aminos or tamari sauce if following a gluten-free diet”
8 cutlets/burger patties

Ingredients Nutrition


  1. Cook the rice according to the instructions on the packet, until tender. Drain the rice.
  2. Heat the vegetable oil in a large, heavy frypan and cook off the onion and garlic over a low heat, stir occassionally, for about 5 minutes. The onion should be softened and golden.
  3. Meanwhile, spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned. Alternately, you can toast the peanuts using a dry pan on the stove top- keep them moving while heating.
  4. Place the toasted peanuts, onion, garlic, rice, crumbled tofu, coriander and parsley (can use just 1/2 cup or either cilantro or parsley if wished) in a food processor. Add a little salt and pepper to seson if desired. Process until the mixture forms a thick paste. If it is too thick, add a little water.
  5. Divide the mixture into eight equal portions and form each mound into a cutlet, flat square or burger shape.
  6. Heat the olive oil on a large, heavy frypan.
  7. Add the cutlets and cook for about 5-10 minutes on each side, until they turn golden brown and are heated through. THis step can be done in two batches if needed.
  8. Drain the cutlets on kitchen paper. Can be kept warm in the oven if cooking in two or more batches.
  9. Serve and enjoy.

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