Tofu and vegie patties

5
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

carrot(s)

1 large, grated

zucchini

1 medium, grated

red capsicum

½ medium, finely chopped

green shallot(s)

2 individual, thinly sliced, plus extra to serve

curry powder

2 tsp

tofu, firm

300 g, silken

cooked brown rice

1 cup(s), (170g)

plain flour

cup(s), (50g)

egg(s)

1 medium, lightly beaten

olive oil

1 tbs

lemon(s)

1 medium, cut into wedges, to serve

mixed salad leaves

2 cup(s), (60g)

Instructions

  1. Squeeze grated carrot and zucchini in paper towel. Place in a deep bowl with capsicum, shallots and curry powder. Drain tofu on paper towel, then coarsely grate and add to bowl.
  2. Add rice. Process mixture with a stick blender until bound together but not smooth. Add flour and egg. Season with salt and pepper. Mix well.
  3. Heat oil in a large frying pan over medium-high heat. Drop 40g quantities of mixture into pan to make 12 patties.
  4. Cook patties for 2-3 minutes each side or until golden and cooked through. Drain on paper towel.
  5. Serve with mixed salad leaves and cooked lemon slices. Garnish with green shallot.

Notes

TIP: To save time, use 90-second microwave brown rice, found in the rice aisle.

Start eating better than ever!