Continuing with Burgers this is the second one i made the next day for dinner which was liked by everyone in the family as well .
Ingredients
6 plain buns with sesame
2 oz walnuts
3 oz Colby or Cheshire cheese
2 carrots
1 large zucchini
1 bunch chives
6 tbsp heavy sour cream or soft cream cheese
1 cup fresh soyabean sprouts
1/3 cup olive oil
6 tofu burgers
salt, milled pepper
Method
Ingredients
6 plain buns with sesame
2 oz walnuts
3 oz Colby or Cheshire cheese
2 carrots
1 large zucchini
1 bunch chives
6 tbsp heavy sour cream or soft cream cheese
1 cup fresh soyabean sprouts
1/3 cup olive oil
6 tofu burgers
salt, milled pepper
Method
- Crush the Walnuts coarsely. Grate the cheese
- Peel the carrot and cut it into thin strips. Wash the zucchini and cut it into thin strips.
- Chop the chive. Mix them with the sour cream or cream cheese in a bowl, seasoning with salt and pepper.
- Plunge the soybean sprouts into a saucepan of boiling salted water to blanch for 2 minutes. Drain and rinse under cold running water.
- Heat 3 tbsp of the olive oil in a wok and stir fry the carrot, zucchini and soybean sprouts over high heat for 3-4 minutes. Season with salt and pepper.
- Heat the remaining oil in another skillet and fry the tofu burgers for 2-3 minutes on each side. Keep hot.
- Cut the buns in half. Spread the chive and sour cream/ cream cheese mixture over the base of each. Place a layer of the vegetables on top, followed by a tofu burger. Sprinkle with grated cheese. Close the buns and serve immediately.
