1/3 cup unsalted pumpkin seeds
1 tsp. cumin seeds
4 slices stale or toasted sandwich bread, torn into large pieces
1-1/2 cups cooked or canned black beans, drained and rinsed
16-oz pkg. firm tofu, well drained and cut into 4 pieces
1 Tbs. ginger, grated
1 large clove garlic, minced
2 Tbs. miso paste
½ tsp. salt or more to taste
Freshly ground black pepper to taste
1-2 Tbs. vegetable oil
|
|
Preheat oven to 350 degrees. In small baking pan, spread pumpkin seeds and bake until golden, 6-8 minutes. Set aside to cool.
Meanwhile, in small, dry skillet over low heat, toast cumin until fragrant, stirring constantly, 1-2 minutes. Set aside.
In food processor, process bread to fin crumbs; you should have about 2 cups. Transfer crumbs to large bowl. Add pumpkin seeds to processor and pulse until chopped; add to crumbs. Add beans to processor and pulse until coarsely chopped. Add beans to crumb mixture.
Crumble tofu and add to bean-crumb mixture. Add toasted cumin, ginger, garlic, miso paste, salt and pepper. Using your hands, mix well-mixture should be stiff enough to form patties. If mixture seems wet, add more bread crumbs. Shape mixture into 8 thin patties.
Heat large skillet, preferably cast-iron, over medium-high heat. Add 1 Tbs. of oil and heat until hot, then add as many burgers as possible without crowding. Cook until deep golden brown, turning once, 3-4 minutes per side, adding remaining 1 Tbs. oil if necessary. Serve hot. Makes 8 burgers.
PER SERVING: 210 calories; 14 gm protein; 8 gm fat; 23 gm carb.; 37 mg sodium; 2 gm fiber.
|
|
|
