Tofu Burger Patti
12 ounce extra firm tofu
1 medium carrot, grated
1/4 medium onion, minced fine
2 Tbsp. chopped green onion
1 tsp. Kosher salt
dash of pepper
1/4 cup panko
5-6 egg whites
1. Place tofu block between paper towels and 2 heavy plates, press water out, for several hours or over night. If in a rush
water can be squeezed out by using cheese clothes.
2. After water is removed from tofu, place in mixing bowl and crumble into small pieces.
3. in a saucepan, heat a small amount of oil and saute carrot, onion and green onion, until well cooked and water is steamed off.
4. Add sauted vegetables in with tofu. Combine well and season with salt, pepper. Allow mixture to cool before adding egg whites.
5. Add egg whites to cooled tofu mixture. combine well.
6. Portion into 5 or 6 patties. Patties will be soft but will hold shape. Flatten into about 5 inch patties.
7. Heat enough oil in a non stick skillet to fry patties( 3 Tbsps). Transfer patties gently into skillet using a flat spatula.
8. As patties fry the egg whites will coagulate and hold the patti shape. Carefully flip patti after about 5 minutes. Bottom should be golden browned.
9. Serve in a hamburger bun with all your favorite burger fixings.