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.
300g packet firm tofu, drained
400g can chickpeas,
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.