Ingredients, makes 10 patties:
4 medium red potatoes (about 1.25 lbs or 2.75 cups of chunks)
1 15 0z can black beans, drained and rinsed (about 2 cups)
1 12oz block of extra firm tofu, drained and pressed
1/4 cup peanut butter
+/- 1/4 cup flour (your choice, I used whole wheat pastry flour)
1/2 cup finely chopped green onions
2 tbsp dried red pepper flakes
2 tbsp minced garlic
1 tsp green curry paste1 tsp hot chili sauce (like SriRacha, but make sure you don't use one with fish extract! You can use tobasco in a pinch.)
1/4 tsp dried ground coriander
Sea salt and fresh cracked pepper to taste.
Bring a pot of salted water to boil. Cut potatoes into appx 1 inch chunks leaving the skin on. Place Potatoes into boiling water and let boil for 10-12 minutes, or until fork tender. Drain and set aside to cool. Meanwhile, in a mixing bowl, crumble the tofu, add in the beans and all other ingredients except the flour. When potatoes are cool enough to handle, add them in and knead together well with your hands until everything is well combined. Depending on the mostness of your mix, add in +/- 1/4 cup of flour. It should look like this:
Form the patties and either bake at 350 on a nonstick cookie sheet, covered with foil, for 15 minutes per side or fry in oil until golden and crispy on both sides.
Cooked, on a whole wheat bun, topped with carmelized onions on a bed of shredded cabbage and vegenaise:
I think these taste better baked.