VEGETARIAN PATTIES (GANMODOKI)
From Elizabeth Andoh's classic "At Home With Japanese Cooking". The patties are delicious freshly fried and garnished with some grated radish or ginger and a tiny bit of soy sauce, or even more delicious simmered in seasoned stock. Use whatever vegetables you have: carrot, burdock root, lotus root, shiitake or other mushrooms, boiled bamboo shoots, or whatever you can think up. Fried patties may be frozen for up to 1 month, or stored in an airtight container in the fridge for 3 or 4 days. Serve as a side dish with rice, miso soup and a salad. Prep time does not include pressing tofu. For vegan version, substitute 2-3 tsp. glutinous yam (yama imo), peeled and grated, for the egg white.
Provided by zeldaz51
Categories Soy/Tofu
Time 30m
Yield 12 patties, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the bean curd and wrap it tightly in a clean kitchen towel. Place it on a flat surface that will hold water and place a light weight on top. Let it drain for at least 3-4 hours and up to 12 hours. Remove the pressed curd to a dry towel and gather up the edges of the towel to form a bag and gently squeeze it, mashing the curd as you do so.
- Empty the mashed tofu into a bowl and add the chopped vegetables and sesame seeds. Hand mix well and knead for a few minutes. Sprinkle a pinch of salt over the mixture and mix it in, then add the egg white or glutinous yam to bind it all together. Continue to knead for another minute or so, then lightly oil your hands and form into 12 patties.
- Heat the oil to 300-325 degrees and deep fry the patties in batches for 2-3 minutes or until they float on the surface, well puffed. Flip them over and continue to fry another few minutes until golden. Drain patties well on a rack or paper towels. Combine the simmering stock ingredients in a saucepan and bring to a boil, stirring until the sugar is melted. Add the fried patties and lower the heat to maintain a steady simmer. For best results, simmer with a Japanese dropped lid, or turn the patties several times so that all surfaces have a chance to absorb the seasoned stock. Cook for 5-6 minutes, or until the stock has been reduced by half. Serve warm or at room temperature, with a bit of stock ladled over the patties.
- Note: Handling glutinous yam may irritate your skin, so wear gloves when peeling and grating and use a spoon for mixing.
Nutrition Facts : Calories 31.4, Fat 0.1, Sodium 542.6, Carbohydrate 6.9, Fiber 0.1, Sugar 6.5, Protein 1.1
MORGAN'S VEGGIE PATTIES
Steps:
- In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
- Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
- In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
EASY VEGAN BURGER PATTIES
Delicious dinner inspiration and easy to make. This vegan, gluten-free dinner option is a favorite of mine and an easy midweek go-to dinner. Quinoa, sweet potato, and kidney bean burgers that you can serve in a bun or on a bed of spinach topped with avocado, tomato, sauteed or pickled red onion, cilantro/coriander, and other favorite toppings. Yum!
Provided by VME
Categories Main Dish Recipes Burger Recipes Veggie
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
- Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
- Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 48.2 g, Fat 4.8 g, Fiber 11.4 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 874.2 mg, Sugar 5.1 g
SIMPLE VEGETARIAN LEEK PATTIES
Crisp on the outside with a creamy interior. The trick to a crisp exterior is to remove as much moisture from the cooked leeks as possible, so please don't skip the step after draining. Very mildly flavored. Serve with a dipping sauce of choice, if desired.
Provided by Bren
Categories Side Dish Vegetables
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Halve leek lengthwise and rinse under running water. Separate the layers to remove any sand. Cut each half down the centre and thinly slice.
- Place leeks in a pot and add enough water so that leeks float but are not covered. Cover and bring to a boil. Reduce heat to a simmer and cook until tender, 25 to 30 minutes. Drain off excess water and return leeks to the pot.
- Return the pot to the stove and simmer until all excess liquid has evaporated, stirring occasionally, 4 to 5 minutes. Transfer leeks to a bowl and add egg, bread crumbs, salt, and pepper. Divide into 4 equal portions.
- Heat enough oil in a nonstick skillet to just cover the bottom. Heat on medium-high heat until oil shimmers. Use wet hands to form each portion into a 3-inch patty.
- Place the patties into the hot skillet and cook for 2 to 3 minutes per side. Remove and place on a paper towel-lined plate. Serve warm.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 9 g, Cholesterol 46.5 mg, Fat 11.7 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 352.3 mg, Sugar 1.9 g
TOFU & VEGETABLE PATTIES
Good Food reader, Julie Frankland, shares a recipe from her kitchen, inspired by a Japanese dish called Ganmodoki
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.
- Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.
Nutrition Facts : Calories 110 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
MORGAN'S VEGGIE PATTIES(FROM GUY FIERI)
From Guy Fieri's Food cookbook, these are loaded with flavor. Three different kinds of beans give it lots of protein, served with a cilantro mayonnaise, you're gonna like these. Made as a tribute for Guy's sister, Morgan, he says she has become a fanatic for them. They have gone on the menu at Johnny Garlic's restaurant.
Provided by Sharon123
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- In a medium skillet over medium heat, drizzle 2 tbls. of the olive oil. Add the onions, olives, red bell pepper, jalapeno, garlic and artichoke. Cook until the onion is translucent, about 8 minutes.
- Transfer the mixture to a big bowl and let cool. Add the beans and the chickpeas to the cooked vegetables and mix thoroughly. Add the oats, paprika, chili powder, oregano, parsley, red pepper flakes, cumin, celery salt, sage, bread crumbs, and egg, mixing well.
- Form into four patties, cover and refrigerate for at least 30 minutes.
- To make the cilantro mayo, in a small bowl, mix the mayonnaise, cilantro, salt and pepper together.
- Heat the remaining 2 tbls. olive oil in a large skillet over medium high heat and cook the patties 2-3 minutes per side, until nicely browned.
- Serve on buns with the cilantro mayo.
Nutrition Facts : Calories 505.2, Fat 23.9, SaturatedFat 3.9, Cholesterol 50.4, Sodium 672.4, Carbohydrate 59.4, Fiber 8.5, Sugar 4.8, Protein 14.6
JAMAICAN VEGGIE PATTIES
Get ahead on your party nibbles with these freezable Jamaican veggie patties. You can then simply pop them in the oven when the party is about to start
Provided by Shivi Ramoutar
Categories Snack, Starter
Time 1h10m
Yield Makes 40 mini patties
Number Of Ingredients 15
Steps:
- Heat the oil in a deep saucepan over a medium heat and cook the onion with a small pinch of salt for 8-10 mins, stirring regularly until softened. Add the garlic, 2 tsp of the curry powder and the herbs, and stir until fragrant, about 30 seconds.
- Add the mixed vegetables, stock, sugar and hot pepper sauce, if using. Turn the heat up to high, bring the mixture to the boil, then reduce the the heat to low, cover and simmer for about 10 mins. Add the bread, then continue to simmer over a low heat for another 8-10 mins, stirring occasionally until thickened. Taste for seasoning and leave to cool.
- Roll the pastry out on a lightly floured surface to a 5mm thickness. Stamp out 16-20 circles (about 8cm in diameter) using a biscuit cutter, then spoon the cooled filling over one half of each pastry circle. Fold the other half of the pastry over to enclose the filling and create a semi-circle then crimp the edge with a fork to seal. To freeze, put the patties on a baking tray lined with baking parchment and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using or bake the patties from frozen.
- Heat the oven to 220C/200C fan/gas 7. Arrange the patties on a baking tray lined with baking parchment. Whisk the turmeric and remaining 1 tsp curry powder into the beaten egg, then brush this over the patties. Bake for 18-20 mins (or 25 mins from frozen) until the pastry is golden and cooked through, then serve immediately.
Nutrition Facts : Calories 72 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MUSHROOM VEGGIE PATTIES
These flavor-packed veggie patties are shaped and served like kotlet, Iranian-style meat patties, and prepared like kookoo, an Iranian dish similar to a frittata. But unlike a frittata, kookoo is more about the vegetable- or herb-based filling than the eggs, of which there are just enough to bind the mixture. This recipe uses finely minced mushrooms that are gently spiced with a touch of turmeric, oregano and fresh parsley. You can serve these patties hot off the stove or at room temperature, with flatbread and accompaniments. For the perfect bite, wrap a patty in a piece of bread with something tangy, like pickled onions and peppers, and something fresh, like lettuce leaves or fresh herbs. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Naz Deravian
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 30m
Yield About 16 patties
Number Of Ingredients 11
Steps:
- Line a sheet pan with paper towels and set aside.
- Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
- Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
- In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
- Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
- Serve the mushroom patties hot or at room temperature with trimmings.
More about "vegetarian patties ganmodoki recipes"
JAPANESE FRIED TOFU PATTIES - GANMODOKI | WANDERCOOKS
From wandercooks.com
5/5 (1)Total Time 50 minsCategory Appetiser, Main CourseCalories 43 per serving
JAPANESE TOFU PATTIES RECIPE (がんもどき - GANMODOKI)
From norecipes.com
Reviews 2Total Time 25 minsCategory EntreeCalories 78 per serving
JAPANESE FRIED TOFU PATTIES – GANMODOKI | WANDERCOOKS
From wandercooks.com
GANMODOKI RECIPE – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
VEGETARIAN JAMAICAN PATTY RECIPE · HOLD THE ANCHOVIES PLEASE
From holdtheanchoviesplease.com
TOFU & VEGETABLE PATTIES RECIPE | NEW IDEA FOOD
From newideafood.com.au
TOFU RECIPES
From norecipes.com
HOW TO MAKE EASY VEGETARIAN-MEAT JAMAICAN PATTIES
From delishably.com
GANMODOKI - DEEP FRIED TOFU PATTIES - | SOTOZEN.COM
From sotozen.com
BEAN AND VEGGIE PATTIES RECIPE | EATINGWELL
From eatingwell.com
10 BEST JAMAICAN VEGETABLE PATTIES RECIPES | YUMMLY
From yummly.com
VEGETARIAN JAMAICAN PATTIES - SALT N SPRINKLES
From saltnsprinkles.com
JAMAICAN VEGETABLE PATTIES (VEGAN) - DOMESTIC GOTHESS
From domesticgothess.com
GANMODOKI TOFU PATTIES WITH DAIKON SAUCE RECIPE - JAPAN CENTRE
From japancentre.com
RECIPES FOR TOM: GANMODOKI / DEEP-FRIED TOFU PATTIES | DEEP FRIED …
From pinterest.com
GANMODOKI TOFU PATTIES WITH DAIKON SAUCE — YUKI'S KITCHEN
From yukiskitchen.com
GANMODOKI | VEGETARIANFOOD | VEGETARIAN CUISINE, VEGETARIAN …
From pinterest.com
VEGETARIAN PATTIES WITH MARINARA SAUCE - KETO RECIPE
From honeybunchhunts.com
GANMODOKI FRIED TOFU DUMPLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGETARIAN PATTIES FROM AT HOME WITH JAPANESE COOKING BY …
From app.ckbk.com
VEGETARIAN JAMAICAN PATTIES | LISA'S KITCHEN | VEGETARIAN RECIPES ...
From foodandspice.com
GANMODOKI (がんもどき) TOFU MEATBALLS - VEGETARIAN CLASSICS
From ellinikikouzina.com
SRI LANKAN VEGGIE PATTIES RECIPE | THE BELLEPHANT
From thebellephant.com
TOFU VEGGIE PATTIES [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEGETARIAN PATTIES | BAKING YOU HAPPIER
From bakingyouhappier.com
VEGGIE BEET PATTIES (HEALTHY & DELICIOUS) - DEL'S COOKING TWIST
From delscookingtwist.com
JAMAICAN PATTIES RECIPE | VEGAN RECIPE - THE EDGY VEG
From theedgyveg.com
VEGETARIAN PATTIES (GANMODOKI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEGAN JAMAICAN BEEF PATTIES - I CAN YOU CAN VEGAN
From icanyoucanvegan.com
VEGAN JAMAICAN PATTIES - HEALTHIER STEPS
From healthiersteps.com
RECIPE: MARC MATSUMOTO'S GANMODOKI - KOKORO CARE PACKAGES
From kokorocares.com
VEGAN CHICKPEA PATTIES - SAVORING ITALY
From savoringitaly.com
VEGETABLE PATTIES RECIPE AND TIPS FOR VEGETABLE LOVERS
From greatgrubdelicioustreats.com
VEGGIE PATTIES - FOOD HERO
From foodhero.org
RECIPES VEGETARIAN PATTIES WITH TZATZIKI SAUCE | SOSCUISINE
From soscuisine.com
10 BEST VEGETARIAN RICE PATTIES RECIPES | YUMMLY
From yummly.com
EASY CHICKPEA PATTIES - DARN GOOD VEGGIES
From darngoodveggies.com
THE 9 BEST VEGGIE BURGER RECIPES - THE SPRUCE EATS
From thespruceeats.com
TOFU & VEGETABLE PATTIES | RECIPE | RECIPES, BBC GOOD FOOD RECIPES ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love