15 1/2 oz canned garbanzo beans (chickpeas), unsalted , drained and mashed
8fresh basil leaves , chopped
1/4 cup oat bran
1/4 cup quick cooking rolled oats
1 cup cooked long grain brown rice
14 oz firm tofu
5 tbsp spicy Korean barbeque sauce
1/2 tsp salt
1/2 tsp black pepper
3/4 tsp garlic powder
3/4 tsp ground sage
2 tsp vegetable
In large bowl, mix mashed garbanzo beans and basil.
Add oat bran, quick oats, and rice. Stir well. Mixture should seem a little dry.
In separate bowl, squeeze tofu with hands, removing as much water as possible. Drain.
Repeat the process until very little water can be extracted.
Pour BBQ sauce over tofu, and toss to coat.
Stir tofu into garbanzo bean mixture.
Season with salt, pepper, garlic powder, and sage. Mix until well blended.
In large skillet, heat oil over medium high.
Form patties. Cook 5 minutes per side.
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