Mushroom + Quinoa Pattie with Wasabi Tofu Mayo
INGREDIENTS
Burgers
150g button mushies
150g firm tofu
227g can water chestnut, drained
1 Tbsp tahini
1 egg
1 Tbsp shiro miso paste
1 clove garlic
½ cup quinoa flakes
Wasabi tofu mayo
300g silken tofu
2 tsp mirin (Japanese rice wine)
2 tsp rice wine vinegar
½ tsp wasabi paste
½ tsp fine pink salt
Burgers:
1. Blitz mushies in a food processor until coarsely chopped. Place in a larger bowl.
2. Blitz remaining burger ingredients.
3. Add into bowl with mushies and stir well to combine.
4. Form mixture into patties and cook in olive oil or coconut oil in a frying pan over medium heat until golden on both sides.
Mayo:
1. Blitz all ingredients in a food processor until smooth.
Adapted from a Donna Hay recipe. These are beyond delicious! We ate them for dinner with baby spinach, tri-coloured quinoa and sauerkraut. We had the leftovers the next morning with a poached egg on top!