Burgers with Potato Wedges
Ingredients
- 450g block tofu
- 2 tins kidney beans
- 2 onions
- 2 large handfuls of kale
- 5 large-ish mushrooms
- large handful fresh coriander
- 3 tbsp miso
- 1 tbsp liquid smoke
- 2 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- lots of black pepper
- 140g wheat gluten
Preparation
Process the tofu, beans, onions, kale, mushrooms and coriander in a food processor until finely chopped. You may have to do it in two batches
Transfer to a large bowl and stir in the miso, liquid smoke and spices
Add the wheat gluten and use your hands to knead it into the mixture until well combined
Form into burger shapes and put onto a baking tray. Bake at 180C for 30-40 minutes until nicely browned
Serve with your favourite burger trimmings
