Peanut Patties

My camera is still dead, but I wanted to share these patties. Serve the patties drizzled with your favorite peanut sauce or other favorite sauce. I used Vegan Dad's peanut sauce recipe, slightly modified. (Less chile-garlic sauce and a tad less peanut butter. I used soy milk and added a bit of flaked coconut.) The patties have a bit of a bite from the jalapeno. I served these with rice and steamed broccoli.



Kari's Peanut Patties (about 9 patties)

1/2 cup roasted peanuts
1 tsp canola oil (or a bit of water)
1 small onion, diced small
1 large clove garlic, minced
1 large carrot, peeled and grated
2 stalks celery, diced small
1 cup mushrooms, cleaned and chopped small (2 portobellos)
1 jalapeno, seeded and minced
1 Tbsp mirin
1 pkg (14-oz) firm tofu, frozen and thawed, pressed and crumbled
1 cup oat bran
1/4 to 1/2 cup vegetable broth, as needed
3 Tbsp sweet potato powder (potato flour)
2 Tbsp minced cilantro
2 Tbsp soy sauce
1 Tbsp vegetarian mushroom oil
1/8 tsp ground ginger
Freshly ground black pepper, to taste

Grind the peanuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté vegetables in the canola oil (or water) until soft. Add mirin and cook off a minute or so. Cool slightly and add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much vegetable broth as needed to create a moist pattie that holds together but isn't runny. Add more potato powder if the mixture seems too wet.
Shape mixture into patties using 1/3-cup measure. Cook patties in lightly oiled nonstick skillet over medium-high for about 3 minutes per side until browned.

Serve with peanut sauce, along with rice and steamed vegetable.