Photo of Tofu and vegie patties by WW

Tofu and vegie patties

4
3
2
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
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

Silken firm tofu

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 large 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 half the oil in a large non-stick frying pan over medium-high heat. Drop 40g quantities of mixture into pan, in batches.
  4. Cook patties for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Repeat to make 24 patties in total. Cook lemon wedges on each side for 30 seconds or until charred.
  5. Serve with mixed salad leaves and lemon wedges. Garnish with extra shallots.

Notes

These patties are great for entertaining or lunchboxes as well.