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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Entered for safe-keeping, for Asian forum. From Australian Women's Weekly Grill: Grill-pan+barbecue . Standing time and refrigeration time have not been included in times. Ingredients:
10 5/8 ounces firm silken tofu (300 g) |
1 tablespoon olive oil |
1 medium brown onions (150 g or 5.25 oz.) or 1 medium yellow onion, chopped finely (150 g or 5.25 oz.) |
2 garlic cloves, crushed |
1/4 teaspoon sweet paprika |
1 teaspoon ground turmeric |
2 teaspoons ground coriander |
1 small zucchini, grated coarsely (90 g or 3.2 oz.) |
2 cups fresh breadcrumbs (140 g or 4.9 oz) |
3/4 cup hummus (190 g or 6.7 oz) |
1/4 cup greek yogurt (70 g or 2.5 oz) |
1 loaf turkish bread ((430 g or 15 oz) |
1/3 cup fresh mint, coarsely choppe |
1/2 cup fresh flat-leaf parsley, coarsely chopped |
1 green onion, sliced thinly |
30 g snow pea sprouts, trimmed (1 oz) |
Directions:
1. Pat tofu dry with absorbent paper. Spread tofu, in single layer, on absorbent-paper-lined tray; cover with more paper, stand 20 minutes.
2. Meanwhile, heat oil in medium frying pan; cook brown onion and garlic, stirring, until onion softens.
3. Add spices; cook, stirring until fragrant.
4. Combine onion mixture in large bowl with tofu, zucchini and breadcrumbs; shape into four patties.
5. Cover; referigerate 30 minutes.
6. Meanwhile, combine hummus and yogurt in small bowl.
7. Cut bread into four pieces. Split each piece in half horizontally; toast cut sides in heated oiled grill pan.
8. Cook patties in same oiled grill pan until browned both sides and hot.
9. Spread bread with hummus mixture; sandwich combined mint, parsley and green onion, patties and sprouts between bread pieces.
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