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."
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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!!
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.
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...
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.
* 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
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