Recipe by Victoria M.H.
"This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
1 1/4 cups
plantain, peeled and sliced
canned sliced mushrooms
1 large clove
garlic, roughly chopped
butter, or as needed
Amazing recipe! I don't have any experience with plantains but I knew they came either green or yellow so after googling the difference and learning the yellow are a bit more sweet and flavorful that's what I went with. I used extra firm tofu, fresh mushrooms and folded in the bread crumbs with a spatula after processing. There wasn't enough moisture in the recipe to allow it to turn in the food processor so I added about 1/2 cup egg whites and that did the trick. I used vegetable spray rather than butter to cut calories. I cooked my patties a bit longer- maybe 8-10 minutes per side with the lid on the skillet to cook from both sides. They turned out a little crispy on the outside and still tender in the middle. This may be my favorite veggie patty recipe!!
Read the ingredients list again. You're putting all that together, puréeing it, and cooking it with no spices to speak of. It turns into a confused mush. I wish I had thought it through before tanking all those good ingredients into this dish. Two stars because I did finish the sandwich I made with it. Not enjoyably though.
Made it tonight with a few changes just because of what I had on-hand. Used banana instead of plantain, didn't have any sun-dried tomato so, randomly, I used some capers. I also added some flaxseed meal (like I usually do with bread crumbs). Then I served it in a pita with plain greek yogurt and an orange sauce (1 cup OJ, 1 Tb sugar and 1 Tb cornstarch). It was delicious. My meat-loving hubby liked it too. Not hard to make although a bit time-consuming to fry up the patties. I'll definitely make it again.
A recipe so insane it just had to work. It does, but I must share my variant: soyriso instead of tofu. An entire tube of that stuff.
i did like this recipe,however it was a little too sweet for my taste and it wasnt very filling,i had some zucchini fries with it and my appetite still wasn't completely curbed...
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu and Plantain Medley Veggie Patties
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 63
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make a meat-free shepherd's pie.
See how to make a stuffed and basted vegan Thanksgiving "turkey."
See how to make a flavorful veggie burger that’s never dry.