TOFU VEGEBURGERS

Tofu 450 g (1 lb) firm
Olive oil 5 tablespoons
Spring onions 3cut finely into rings
Mushrooms 4 large diced
Carrot 1 diced finely
Celery 2 tablespoons finely diced.
Chillies green ½ to 2 chillies (as preferred) finely chopped
Coriander fresh 4 tablespoons
Soy sauce 2 tablespoons
Pepper freshly ground
2 egg whites
Dried bread crumbs about 8 tablespoons

• Put the tofu in a double layer of kitchen paper. Cover with another double layer.
• Put a large board or large plate on top and put weight on top of that.
• Leave for about an hour
• Crumble the tofu into a bowl, mashing and crumbling it further until it is like mince meat.
• Fry spring onions, carrot, celery and chilli for about 3 minutes.
• Add the coriander soy sauce and pepper and mix well
• Add the egg whites and about 5 tablespoons of bread crumbs
• Mix well until the mix can hold shape.
• Shape patties and dip in remaining bread crumbs.
• Refrigerate for 3 to 4 hours if you do not want to cook them immediately
• Fry in oil on medium heat cooking 3-4 minutes each side or until they are well browned.
• Drain on Kitchen paper.