just made these and they were delicious
we had them as part of a ‘sunday dinner’, including roast potatoes, steamed carrots and shredded greens, green peas, and a gluten-free gravy
ingredients
makes 4 to 6 burgers, depending on what size you make them
- 115g / 6oz chickpea/gram flour
- 1 heaped tablespoon ground flax seeds
- water
- 200g / 7oz firm tofu
- 1 onion
- 3 cloves garlic
- 1 or 2 small chillies
- 1 onion
- a handful of chopped cabbage leaves
- salt
- black pepper
- tamari or other soy sauce
- sunflower or other vegetable oil
method
place the gram flour into a bowl, add the ground flax seeds, and make a thick batter by adding water a little at a time and mixing well
let the batter stand while preparing the rest of the ingredients
crush the garlic, finely chop the onion, chillies and cabbage, and shallow fry them in sunflower or other oil, over a moderate heat, until softened and slightly browned
mash the tofu with a fork
add the mashed tofu along with the fried mixture, including the oil, to the batter and mix well
add a few dashes of tamari or other soy sauce, and enough salt and pepper to suit your taste
mix again
let stand in the fridge for 30 minutes or so, if you’re in a hurry you could probably omit this step
just cover the bottom of a flat-bottomed frying pan with sunfloweror other oil
heat the frying pan on the hob until a small piece of the mixture sizzles when you drop it in
divide the mixture up into 4 – 6 equal amounts
using your hands. or a big spoon, form a dollop of the mixture into a ball and place it into the hot oil, it gets a bit messy so you may want to wear gloves of some sort
press the ball down gently with a spatula until it reaches the circumference and depth of a burger
you can cook two or more at a time, depending on how big the frying pan is
cook on a moderate heat until it’s browned, and sealed on one side
flip the burger (be gentle at this stage), and cook the other side until both sides are golden brown, you might have to turn the heat down, and cook them more slowly if they’re thick
these burgers should hold together well, and have a slightly crunchy outside, with a lovely moist inside
Serve in the usual way, they’re nice with a squirt of tomato ketchup or a dash of cider vinegar
While working on my next novel ‘Bums’ which will be published in the Spring of 2015, I have been distracting myself by putting together a volume of other bits and pieces, called for the Time Being.
