Tofu Burger

Tofu is a perfect substitute for meat in classic dishes ranging from burgers to cheesy bakes. Mixed with chickpeas and coriander leaves, this recipe is a tasty alternative to a meaty classic.

Serves 4

300g packet firm tofu, drained

400g can chickpeas,

drained, rinsed

¼ cup sweet chilli sauce

1 tbsp fish sauce

¼ cup olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 small carrot, peeled, grated

2 cups wholemeal breadcrumbs

1 cup coriander leaves, roughly

chopped – optional

⅓ cup plain flour

1 Lebanese cucumber

4 wholemeal bread rolls, split,

toasted if preferred

mayonnaise, to serve

4 butter lettuce leaves

sweet chilli sauce, to serve

Place tofu onto paper towel. Cover with paper towel and stand for 10 minutes. Pat dry. Cut ⅔ from tofu. Mash and place in a bowl. Cut remaining tofu into 1cm cubes and set aside.

Place chickpeas, chilli sauce and fish sauce into a food processor; process until finely chopped. Transfer to bowl with mashed tofu.

Heat 1 tbsp oil in a frying pan over medium heat. Add onion, garlic and carrot and cook until soft. Cool and add to tofu mixture. Add breadcrumbs and coriander; combine. Fold in tofu. Divide mixture into 4 and press into patties. Lightly coat in flour.

Using a vegetable peeler, form ribbons on cucumber.

Heat remaining oil in a frying pan. Add patties and cook for 3 minutes each side. Top base of rolls with mayonnaise, lettuce, patty, cucumber and chilli sauce. Cover with top of roll or place top on the side. Serve.