This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.

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  • Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.

Nutrition Facts

186 calories; 7 g total fat; 6 mg cholesterol; 346 mg sodium. 26 g carbohydrates; 8.5 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/03/2013
Amazing recipe! I don't have any experience with plantains but I knew they came either green or yellow so after googling the difference and learning the yellow are a bit more sweet and flavorful that's what I went with. I used extra firm tofu fresh mushrooms and folded in the bread crumbs with a spatula after processing. There wasn't enough moisture in the recipe to allow it to turn in the food processor so I added about 1/2 cup egg whites and that did the trick. I used vegetable spray rather than butter to cut calories. I cooked my patties a bit longer- maybe 8-10 minutes per side with the lid on the skillet to cook from both sides. They turned out a little crispy on the outside and still tender in the middle. This may be my favorite veggie patty recipe!! Read More
(9)

Most helpful critical review

Rating: 3 stars
04/17/2016
The batter came out very gooey. I added quite a bit more of bread crumbs to try to get it to a consistency for patties. It was fairly tasty but I would probably not make it again. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/03/2013
Amazing recipe! I don't have any experience with plantains but I knew they came either green or yellow so after googling the difference and learning the yellow are a bit more sweet and flavorful that's what I went with. I used extra firm tofu fresh mushrooms and folded in the bread crumbs with a spatula after processing. There wasn't enough moisture in the recipe to allow it to turn in the food processor so I added about 1/2 cup egg whites and that did the trick. I used vegetable spray rather than butter to cut calories. I cooked my patties a bit longer- maybe 8-10 minutes per side with the lid on the skillet to cook from both sides. They turned out a little crispy on the outside and still tender in the middle. This may be my favorite veggie patty recipe!! Read More
(9)
Rating: 5 stars
04/03/2013
Amazing recipe! I don't have any experience with plantains but I knew they came either green or yellow so after googling the difference and learning the yellow are a bit more sweet and flavorful that's what I went with. I used extra firm tofu fresh mushrooms and folded in the bread crumbs with a spatula after processing. There wasn't enough moisture in the recipe to allow it to turn in the food processor so I added about 1/2 cup egg whites and that did the trick. I used vegetable spray rather than butter to cut calories. I cooked my patties a bit longer- maybe 8-10 minutes per side with the lid on the skillet to cook from both sides. They turned out a little crispy on the outside and still tender in the middle. This may be my favorite veggie patty recipe!! Read More
(9)
Rating: 5 stars
05/13/2013
Made it tonight with a few changes just because of what I had on-hand. Used banana instead of plantain didn't have any sun-dried tomato so randomly I used some capers. I also added some flaxseed meal (like I usually do with bread crumbs). Then I served it in a pita with plain greek yogurt and an orange sauce (1 cup OJ 1 Tb sugar and 1 Tb cornstarch). It was delicious. My meat-loving hubby liked it too. Not hard to make although a bit time-consuming to fry up the patties. I'll definitely make it again. Read More
(3)
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Rating: 5 stars
03/31/2013
mmmm Read More
(2)
Rating: 5 stars
05/16/2014
A recipe so insane it just had to work. It does but I must share my variant: soyriso instead of tofu. An entire tube of that stuff. Read More
(1)
Rating: 3 stars
07/21/2014
i did like this recipe however it was a little too sweet for my taste and it wasnt very filling i had some zucchini fries with it and my appetite still wasn't completely curbed... Read More
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Rating: 2 stars
04/08/2015
It turns into a confused mush. Read More
Rating: 3 stars
04/17/2016
The batter came out very gooey. I added quite a bit more of bread crumbs to try to get it to a consistency for patties. It was fairly tasty but I would probably not make it again. Read More