From The
Best Veggie Burgers on the Planet, Joni Marie Newman, Fair Winds Press,
2011.
I enjoy making burgers. I enjoy even more
eating them though occasionally there will be one that just doesn’t work. This
burger is an example.
It was easy to make. You just had to pile all
of the ingredients into a bowl: 200g cooked macaroni, 200g grated potato, 300g
firm tofu broken into grain-sized pieces, 50g cream cheese, 50g margarine, 1
teaspoon Vegemite, 60g ground almonds, 1 tablespoon each of onion powder,
garlic powder and miso, a pinch of paprika, salt and pepper and a cup of
breadcrumbs. These were mashed well with the hands until well mixed. This was
then formed into eight burgers. I had a few doubts at this stage whether the
mixture would hold together as it was being fried. Some of the burgers stayed
together, others fell apart.
I really didn’t enjoy these. There was an odd
sour after taste to them that was a little unpleasant. It actually made me
check back on all of the ingredients used to see if any had perhaps passed
their use-by date, but they were all
good.
I am not sure about the use of garlic and
onion powders. These, to me, do not taste like their namesake. Rather they have
a flavour all of their own which is why I followed the recipe in case their
particular flavour was a necessary ingredient. If I made these again—which I
won’t—I would use real onions and garlic and fry them up beforehand.
Taste: ✔
Ease of
cooking: ✔✔✔
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