Stir-fried Veggeburger

Stir-fried Veggeburger

My veggeburgers didn`t hold their shape due to very coarse home-made breadcrumbs but they still tasted great.

Stir-fried Veggeburger

Adapted from Madhur Jaffrey's World Vegetarian


400 g bean curd
5 Tbsp neutral oil
1 bunch scallions, thinly sliced
2 carrots, coarsely grated
1 fresh green chile, thinly sliced
1 bunch flat-leaf parsley, coarsely chopped
2 Tbsp tamari soy sauce or to taste
black pepper
2 eggs
about 1/2 cup dry bread crumbs


Put the bean curd on a plate between two double layers of paper towels, place another plate and a can on top. Let stand for an hour. Transfer the bean curd into a mixing bowl and mash it up with a fork.

In a skillet, heat 2 Tbsp of the oil. Add the scallions, carrots and chile and sir-fry for a couple of minutes. Transfer into the mixing bowl with the bean curd. Add the parsley, soy sauce and pepper. Taste and add more spices if necessary. Add the eggs and some of the bread crumbs and mix well. Wipe out the skillet with a paper towel and heat the remaining oil. Form patties, place them in the skillet and fry on medium heat for 3 to 4 minutes on each side.* Drain on paper towels and serve.

* If your patties will not hold together when you turn them around, just add the rest of the veggeburger mix into the pan and make a stir-fry. :)


Michelle said...

Nice save for the patties. Tasting great is all that matters!

Kim said...

Yes, sometimes you just have to adapt the recipe:) I think that looks like a delicious veggeburger stir fry. Thanks for joining in with us this week!

Deb in Hawaii said...

So colorful! I would be very happy eating these burger-shaped or not!

Couscous & Consciousness said...

Looks delicious and flavourful, Andreas, and very good save on turning it into a stir-fry :-)