- sweet potato - 1 piece (diced)
- bulb - 1 piece (finely chopped)
- clove garlic - 1 piece
- curry powder - 1 1/2 teaspoons
- Ground Cumin - 1/4 Teaspoon
- tomato paste - 2 Art. spoons
- potato starch - 3 st. spoons
- tofu - 450 Grams
- brown rice - 1/2 cup (cooked)
- green onions - 2 Art. spoons
- cilantro - 3 st. spoons
- Salt - 3/4 Teaspoons
- freshly ground pepper - 1/8 teaspoonfuls
- Whole-wheat rolls - 4 Pieces
1. Place the tape drive over the middle pan with water. Bring to a boil and add the sweet potatoes. Cooking for a couple of 6 to 7 minutes. Set aside. 2. Heat a large skillet over medium heat. Sprinkle with oil. Add the onion, garlic, curry powder, cumin and cover. Cook, stirring, until the transparency of the onions, about 5 minutes. If the onion starts to dry, add 2 tablespoons of water. Add the tomato paste and fry for 2 more minutes. 3. Put the mixture in a bowl from a food processor. Add sweet potatoes and potato starch. Beat for about 1 minute. Wash the tofu. Put a clean kitchen towel or double layer of gauze on a clean work surface. Put tofu in the center, wrap and wring out excess liquid. Tofu should have a minced texture. Put the tofu, sweet potato mixture, brown rice, green onions, coriander, salt and pepper into a bowl. Mix. Form 4 burgers from the mixture. 4. Heat the frying pan over medium heat. Sprinkle with oil. Fry the cutlets until golden brown, from 5 to 6 minutes. Turn over and fry until golden brown on the other side, another 5 to 6 minutes. Put the cutlets on halves of buns, cover the remaining halves on top and serve.
Servings: 4