Tofu Zucchini Patties - cooking recipe

Ingredients
    300 g firm silken tofu, coarsely chopped
    1 1/2 cups cooked brown rice or 1 1/2 cups leftover cooked rice
    3 medium zucchini, coarsely grated and squeezed to remove excess moisture (360g or about 111/2 oz)
    1 medium brown onions (150g) or 1 medium one yellow onion, finely chopped (just under 5oz)
    1 cup packaged breadcrumbs (100g or approximately 31/2 oz)
    1/4 teaspoon rosemary (optional)
    1/4 teaspoon sage (optional)
    1/4 cup walnuts, finely chopped
    2 eggs
    2 tablespoons flat leaf parsley, finely chopped
    1 -2 garlic cloves, crushed or 1 -2 garlic clove, finely chopped
    2 tablespoons olive oil, for pan-frying, probably less if you use a non-stick pan
    2 lemons, cut into wedges
    salad greens or baby spinach leaves, to serve
    Greek yogurt, to serve
Preparation
    Blend or process tofu until smooth; transfer to a large bowl and add rice, zucchini, onion, breadcrumbs, rosemary, sage, walnuts, eggs, parsley and garlic; mix well and shape into 12 patties.
    Heat the oil in a large pan, preferably non-stick and cook in batches for about 3 minutes on each side or until browned and heated through; drain on absorbent kitchen paper.
    Serve with the lemon wedges, salad greens or baby spinach leaves and Greek yoghurt or tzatziki.
    NOTES: 2/3 cup (130g/just over 4oz) raw brown rice is needed for this recipe.

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