1 can garbanzo beans, (15.5 oz) drained and mashed
8 basil leaves, chopped
¼ cup oat bran
¼ cup quick cooking oats
1 cup cooked brown rice
14 oz firm tofu
5 tbsp Korean barbeque sauce
½ tsp salt
½ tsp ground black pepper
¾ tsp garlic powder
¾ tsp dried sage
2 tsp vegetable oil
In a large bowl, stir together the mashed garbanzo beans and basil.
Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible.
Drain out water, and repeat the process until there is hardly any water worth pouring off.
It is not necessary to remove all of the water.
Pour the barbeque sauce over the tofu, and stir to coat.
Stir the tofu into the garbanzo beans and oats.
Season with salt, pepper, garlic powder, and sage; mix until well blended.
Heat the oil in a large skillet over medium-high heat.
Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side.
Serve as you would burgers.
Sugar: 8g
:
Calcium: 140mg
Calories: 232kcal
Carbohydrates: 32g
Fat: 8g
Fiber: 4g
Iron: 2mg
Potassium: 148mg
Protein: 12g
Saturated Fat: 2g
Sodium: 514mg
Vitamin A: 90IU
