Yam Tofu Patty

In creating this recipe, my mind went straight to initially developing a patty using carrots. That didn't work out as well as I would have liked it to turn out; however, yams presented itself as being the choice to take center stage of my patty recipe. The twist to this patty is that it is made in a panini maker.  It sure saves time making it this way!

Ingredients:
1 14 oz tub of soft tofu
1 cup of shredded yam
1 cup of shredded light sharp cheddar cheese
2 cups of panko bread crumbs
1 of an onion chopped
3 eggs or 1 cup of egg substitute
2 tsp of McKay's chicken-like powdered broth
1 tsp of mushroom seasoning 
At least 2 Tbsp of canola oil or vegetable cooking spray

Directions:
Mash/crumble tofu with hands and place in a strainer while preparing the rest of the ingredients. This will allow the water from the tofu to drain.

In a large bowl, mix the tofu, yam, cheese, bread crumbs, eggs, onions, and seasonings together very well.

Preheat panini maker, which only takes a few minutes.  Either spray with vegetable cooking spray or add a couple tablespoons of oil across the surface.

You can use a third cup measuring cup to scoop out a portion of the mixture and shape it into a ball. Place ball mixture in panini maker giving enough room in between ball mixtures. Press down panini maker and leave for about 4 minutes or so until golden brown.  Scoop out with spatula when done.

These patties are so versatile.  You can use them by itself with rice and vegetables, in a breakfast sandwich or in a veggie burger! The yam tofu patty gives you protein, antioxidants, and a little bit of potassium, vitamin C and calcium. Have a wonderful time making these!

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How do you like to enjoy yams? Baked, casserole, candied, etc?