Yesterday, I made these tasty invented sweet potato, new peas & smoked tofu burgers. I made them gluten-free too!
I made 6 burgers! My husband & I both ate 2 burgers. I topped them with fried caramelized white onions with Maldon sea salt & black pepper on them & mixed lettuce leaves and of course with some mayonnaise! I chose colourful cheery tomatoes in different colours to eat with them, but you don’t need them really!
Recipe: For 6 burgers
** For the burgers:
450 gr sweet potatoes, peeled & cut into chunks, weighted when peeled
120 gr of fresh podded peas, weighted when podded
200 gr smoked tofu, liquid poured out, pad dry on kitchen paper, cut into smaller equal chunks, each 0.5 cm x 0.5 cm
2 spring onions, cleaned, pad dry on kitchen paper, cut into smaller rings ( the green & white parts )
1/4 cup of Gluten – free dried breadcrumbs
3/4 teaspoon of garlic powder
1/4 teaspoon + 1/8 teaspoon of finely grinned black pepper
3/4 teaspoon of Maldon sea salt flakes
4 tablespoons of a Gluten – free flour: I used quinoa flour
I didn’t use any water because there was still some water left in the just cooked sweet potatoes.
** To serve: Gf buns or normal dinner rolls, some mixed lettuce leaves, some mayonnaise, colourful mixed cherry tomatoes, cut into 2, 2 fat white onions, peeled & cut into rings.
1. First, cook the sweet potato chunks in salted boiling water until tender. I used spiced sea salt. Drain well. Set aside. Mash them with a fork.
2. In the meantime, cook the fresh podded peas in salted boiling water until al dente. Drain well. Add to the potatoes.
3. In a large bowl, add the cooked sweet potatoes, the cooked peas & the smoked tofu chunks. Mix well with a spoon. Now, add the garlic powder, the grinned black pepper & the sea salt flakes. Mix well with a spoon. Now, add the Gf breadcrumbs. Mix. Add 2 tablespoons of the quinoa flour. Mix well. If you see that you need an extra tablespoon of flour, add it. I added 2 extra tablespoons so that I had 4 tablespoons of the flour in it. Mix well & taste. It has to taste fab. You can really taste the smoked tofu & the flavourings make it just right. You don’t want to overpower the flavour of the freshly cooked peas. You must taste them too! With wet hands, shape 6 burgers out of the mix. The burgers will still be a bit breakable. I placed them on a clean plate & placed cling film over them. I put them in the fridge for about 1 to 2 hours to, stiff up a bit. You need to do that. They will be firmer.
4. Just before serving & frying the burgers, heat up a large non-stick pan on higher heat. Add 2 or 3 tablespoons of a fruity EVOO. When hot, add the onion rings & fry until tender & browned all on both sides. Season with sea salt & black pepper. Set aside & keep warm. Now, add some of that fruity EVOO & add some vegan baking margarine. When hot & sizzling, add 4 burgers to the hot pan. Fry on both sides until browned on all sides & warmed up. This will take a few minutes on each side. Keep warm. Let it rest for a few minutes.
Now, build your burger. Take a gf dinner roll & slice it nearly all the way open. Smear with mayo & add some mixed lettuce leaves on the bottom. Now, add your tasty & juicy burger, top with fried onion rings & add some mayo & then close the bun. Put some cherry tomato halves on your plate & enjoy this tasty burger twice! Happy eating!
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