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Curried tofu and vegetable patties
Curried tofu and vegetable patties
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up quick vegetarian patties for a delicious meat-free meal or on-the-go snack.
Ingredients:
  • 18.40 gm vegetable oil
  • 1/4 small cauliflower, coarsely grated
  • 150g orange sweet potato, coarsely grated
  • 1/2 red capsicum, finely chopped
  • 82.50 ml frozen peas
  • 2 green onions, thinly sliced
  • 5.00 gm curry powder
  • 250g firm tofu
  • 200.00 gm cold cooked brown rice (see notes)
  • 165.00 ml plain flour
  • 2 eggs, lightly beaten
  • Extra vegetable oil, for shallow-frying
  • Fresh coriander leaves, to serve
  • Mixed salad leaves, to serve
  • Plain reduced-fat Greek-style yoghurt, to serve
Instructions:
  • Heat oil in a large frying pan over high heat until sizzling. Add cauliflower and sweet potato, cook for 2 to 3 minutes until just tender. Stir in capsicum, peas, onion, and curry powder, cook for 1 more minute. Remove from heat and let cool.
  • Grate tofu and squeeze out excess moisture. Place in large bowl. Mix in cooled vegetable mixture, rice, flour, and egg. Season with salt and pepper. Stir until well combined.
  • Add enough extra oil to a large frying pan, filling it 5mm up the sides. Heat over medium-high heat. Spoon ¹⁄³ cup of tofu mixture into the pan, repeating 3 more times to create 4 patties. Cook each side for 2 to 3 minutes until golden and fully cooked. Drain on a paper towel-lined plate, cover to keep warm. Repeat with remaining mixture for a total of 12 patties. Garnish with coriander leaves and serve with salad and yogurt.

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