Photo of Tofu & veggie patties by WW

Tofu & veggie patties

Points® value
Total Time
25 min
10 min
15 min
For a light and speedy springtime lunch, these protein-packed curried patties will really hit the spot


Carrots, raw

1 medium, grated


1 medium, grated

Red pepper

½ medium, finely chopped

Spring Onions

3 medium, 2 thinly sliced, 1 shredded to serve

Curry Powder

2 teaspoon(s), mild

Japanese-style silken tofu

300 g

Brown rice, boiled

170 g

Plain White Flour

50 g

Egg, whole, raw

1 medium, raw, lightly beaten

Olive Oil

1 tablespoon(s)


1 medium, cut into wedges

Salad leaves

60 g


  1. Squeeze the grated carrot and courgette together in a piece of kitchen paper over the sink to get rid of excess moisture. Transfer to a large bowl with the pepper, sliced spring onions and curry powder. Drain the tofu on kitchen paper, then coarsely grate and add to the bowl.
  2. Spoon in the rice and, using a stick blender, blitz the ingredients to a coarse paste. Add the flour and egg, season and combine well.
  3. Heat the oil in a large frying pan over a medium-high heat. Divide the mixture into 12 patties and fry in batches for 2-3 minutes on each side or until golden and cooked through. Transfer to a plate lined with kitchen paper. Add the lemon wedges to the pan and cook for a few minutes on each side until slightly charred.
  4. Garnish the patties with the shredded spring onion and serve with the salad and lemon wedges.