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🍽️ Crispy Tofu Burgers with Crunchy Sprouts

578 kcal · 30 min · 4 servings

Ingredients

• 2 Spring onions
• 150 g Carrots
• 10 g Ginger
• 100 g Bean sprouts
• 400 g Tofu
• 2 Eggs
• 3 tbsp Spelt wholemeal flour
• 2 tbsp Ground almonds
• Salt
• Pepper
• 1 tbsp Rapeseed oil
• 4 Napa cabbage leaves
• 1 Tomato
• 0.25 Cucumber
• 4 Wholemeal burger buns
• 4 tbsp Mayonnaise

Instructions

1. 1. Wash the spring onions and trim the ends. Finely chop them.
2. 2. Peel the carrots and the ginger. Grate both ingredients finely.
3. 3. Wash the bean sprouts and let them drain well. Take about one-third of the amount and chop them finely.
4. 4. Mash the tofu into a fine paste using a fork.
5. 5. Mix the tofu with the spring onions, carrots, ginger, chopped sprouts, eggs, whole wheat flour, and almonds. Knead the mixture well.
6. 6. Season the tofu mixture with salt and pepper.
7. 7. Shape the mixture into four flat patties (burger cakes).
8. 8. Heat oil in a frying pan.
9. 9. Place the patties one by one into the hot pan.
10. 10. Fry the patties over medium heat for 4 to 5 minutes per side until golden brown.
11. 11. Put the remaining bean sprouts into boiling water for 30 seconds (this is called blanching).
12. 12. Drain the sprouts, rinse them with cold water, and let them drain well.
13. 13. Wash the cabbage and shake it dry.
14. 14. Wash the tomato, remove the hard core, and slice it.
15. 15. Wash the cucumber and slice it thinly.
16. 16. Slice the buns open.
17. 17. Spread one tablespoon of mayonnaise on each bun half.
18. 18. Top the buns with the washed salad, a tofu patty, the cucumber slices, the tomato slices, and the remaining bean sprouts.
19. 19. Place the bun halves on top of each other and serve the burgers immediately.

Nutrition per serving

• kcal: 578
• Protein: 32 g · Fett/Fat: 29 g · Carbs: 47 g