Tofu & veggie patties
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
For a light and speedy springtime lunch, these protein-packed curried patties will really hit the spot
Ingredients
Carrots, raw
1 medium, grated
Courgette
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)
Lemon
1 medium, cut into wedges
Salad leaves
60 g
Instructions
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.
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