Thai Tofu Cakes With Salad - cooking recipe

Ingredients

1 can (15 oz) cannellini beans, drained and rinsed
8 oz firm tofu, drained
2 slices whole wheat bread, broken into pieces
1 small red onion, chopped
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh cilantro leaves
1 tbsp teriyaki sauce, plus additional to serve
1 None egg, lightly beaten
1 clove garlic
2 tbsp self-rising flour
2 tbsp vegetable oil
None None FOR THE THAI SALSA
1 None cucumber, thinly sliced lengthwise
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 small red chili pepper, seeded and finely chopped
1 tsp brown sugar

Preparation

Place beans, tofu, bread, onion, herbs, teriyaki sauce, egg and garlic in a food processor; process until smooth. Add flour; blend again until combined.
Heat oil in a large skillet on high heat; place egg rings in pan. Spoon tofu mixture into egg rings; cook on medium heat 2-3 mins each side, or until firm and golden. Drain on paper towels. Repeat process until all mixture is cooked.
For the salsa, combine all ingredients in a small bowl, tossing well.
Serve patties topped with the salsa. Serve with additional teriyaki sauce.