Summary

Ingredients

• 200 g smoked tofu
• 400 g tofu, natural
• 2 cans kidney beans
• 1 ½ onion (s)
• 3 egg (s)
• 3 cloves garlic
• 2 tablespoon ajvar
• 3 tablespoon oat bran
• 1 tablespoon yeast flakes, optional
• 3 tablespoon psyllium husks
• 1 tablespoon soy sauce
• 1 teaspoon pepper
• 2 pinch (s) galangal
• 1 teaspoon turmeric
• 2 pinch (s) nutmeg
• 1 tablespoon salt
• 1 tablespoon paprika powder, smoked

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Instructions

1. Put 200 g plain tofu and a can of kidney beans (pour off the water almost completely) in the blender and mix until a paste is formed. Then put the mixture in a large bowl. Peel and finely chop the onions and garlic. Crumble the other 200 g plain tofu and 200 g smoked tofu with your hands and add to the bowl. Drain the water from the 2nd can of kidney beans, coarsely mash the beans with a fork and place in the bowl. Then add the peeled, finely chopped onions, the beaten, raw eggs, the finely chopped garlic, ajvar, bran, yeast flakes and psyllium husks. Now season with soy sauce, salt, pepper, galangal, turmeric, nutmeg and paprika and mix everything well. You can also add fresh or dried, finely chopped herbs to taste. Parsley, marjoram and lovage are suitable. Let the burger mixture soak for about 15 minutes.
2. Now shape patties with wet hands, press them flat again while frying and fry them in coconut oil until golden brown on both sides. If they are too soft or too moist, just add more psyllium or maybe some breadcrumbs.
3. We also have homemade burger buns, tomatoes, onions, lettuce, cabbage, cucumber, mayonnaise and ketchup.
4. The recipe makes about 14 patties.