One of the great things about this recipe is that you get to feel the texture by hand shaping the burgers. Over time I seem to have developed a little ritual when forming the burgers. Place a large tablespoon of the mix into your hands and press gently between cupped hands, slowly pass from hand to hand taking a moment to pause and reflect.
Last time I did this I felt blessed to have access to such fantastic ingredients and the fact that I can cook. By making these more than once you gain a tactile sense of how good or bad the mix is. As time goes by you can, and you become more familiar with how it feels try varying the recipe by adding celery instead of parsley and more spices
1 x block of firm Tofu squeezed
1 x free-range egg
2 x tablespoons chickpea flour
.25 teaspoon salt
50-gram ground almonds
Squeeze the tofu by breaking it up and placing it in a tea towel and ring out the water.
In a bowl mix squeezed tofu, egg, salt, chickpea flour and ground almonds.
Hint: Make sure the tofu is crumbled into small pieces.
1 x onion diced
1 x generous handful of Italian parsley finely chopped
1 x teaspoon cumin seeds
1 x tsp turmeric
1 x green chilli finely chopped
1 cm ginger finely chopped
3 x garlic cloves finely chopped
3 x tablespoons olive oil
pinch of salt
Heat the oil in a pan to moderate temperature and add cumin seeds. Lightly fry seeds to release flavours into the oil then add onions and fry until translucent and cooked. Mix the parsley with the onion and continue to cook for about two minutes. Add turmeric, chilli, ginger, garlic and salt. Continue to cook stirring for about two minutes. Add cooked ingredients to tofu and mix carefully.
Using your hands shape small portions into patties and press together firmly. Then fry in a little oil over medium heat. Cooking on one side then turn over.
Hint: To add a little crunch roughly chop 50g almonds or walnuts and add to the mixture before shaping.
Serve with chutney.