Ingredients
2 tablespoons olive oil or canola oil, divided
1/2 cup green onions, chopped (including green tops)
2 garlic cloves, minced
1 tablespoon adobo sauce (canned chipotles)
1/4 teaspoon cumin seed
1 1/2 cups fresh mushrooms, sliced
1/2 cup rolled oats (not instant)
1/2 cup cooked brown rice
1/3 cup Monterey Jack cheese, grated
2/3 cup firm tofu, mashed
1 egg
1 egg white
3 tablespoons cilantro, fresh, chopped
1/2 cup panko (Japanese) bread crumbs
1/4 cup roasted almonds, coarsely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
6 slices Monterey Jack Cheese, to garnish
Fresh salsa to garnish
Directions
Heat 1 tablespoon of oil in a sauté pan and over moderate heat sauté the onions, garlic, adobo sauce, cumin seeds and mushrooms until softened and lightly colored. Add the oats and continue to cook for another 2 minutes, stirring constantly. Turn off heat and cool mixture.
Place the onion mixture with the rice, cheese, tofu, eggs, cilantro, bread crumbs and almonds in a food processor and pulse just to combine – the mixture should not become a smooth puree but be slightly chunky. Season to taste with salt and pepper.
Shape into 6 half-inch-thick by 4-inch-wide patties. Sauté in a nonstick pan with the remaining olive oil until patties are golden and crisp on the outside.
Top with a slice of fresh Monterey Jack cheese and fresh salsa and serve immediately.
