Bangkok Bean Burgers With Peanut Cilantro Sau Recipe
Recipe Ingredients
1 lb firm tofu
2 cup cooked black beans, well
1 drained
3/4 cup quick-cooking oats,
1 uncooked
1/2 cup red onion, finely chopped
1/2 cup carrots, finely grated
1 tsp plus 1 tsp grated fresh
1 ginger root
2 tsp tarmari or soy sauce
2 tsp packed brown sugar
2 cloves garlic, minced
1 to 3/2 tsp red pepper
1 flakes
Recipe Preparation
x Vegetable oil x Flour for dusting x slice peeled cucumber
Squeeze tofu in paper towels to discard excess water. Mash tofu in a
large bowl. Add rest of ingredients except for oil, flour, and
cucumbers. Mix well. Lightly brush both sides of patties with
vegetable oil and dust with flour. Brush gill rack with oil. Cook
over medium-hot coals about 4 minutes on each side. Serve on toasted
buns and top with Peanut Cilantro Sauce and cucumber slices.
Peanut Cilantro Sauce:
3 Tbs natural crunchy peanut butter
3 Tbs fresh lemon juice
1/4 cup fresh cilantro, minced
In a small bowl, blend peanut butter and lemon juice. Mix in cilantro
to combine.
Carol Ann Islam of Corvallis, Oregon, sent this recipe for a burger
with a touch of Thailand.
Posted by Posted by Posted by Terry Frye
Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.
Servings: 1
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