It's so easy to eat out most of the time, especially in New York, where kitchen space is often non-existent, or if you share with roommates, the avocado you bought a month ago and forgot about is likely to have become a black, mushy, rough ball of rotten vegetable casualty. You can easily spend $3.50 on breakfast, $8.00 on lunch and $12.00 on dinner here, and with the intent of making the effort to be more careful with my cash, tonight, I cooked.
|Asian-inspired veggie "ground beef" cutlets topped with shredded pickled ginger and spicy thai-peanut sauce!|
Here's my version:
- 1 small sweet onion, finely chopped
- 1 egg, to mash into the ground veggie "beef"
- 1 tube (1 lb.) of any brand of ground veggie "beef"
- Adobo seasoning (the kind "with pepper") to taste
- Soy sauce to taste
- 1 stalk of green onion, finely chopped
- Bread crumbs, to coat the mixture
Mash everything together and form small (2" in diameter) patties, then pat them on a plate you've set aside with bread crumbs (Japanese panko bread crumbs are good). Then in a pan with heated olive oil, fry the patties til browned (about 2-3 minutes per side).
Serve hot with thai-peanut sauce and garnish with picked ginger. (A side of broccoli goes well to make this dish complete!)