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Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

????‍????Cooking tips: ❗You may need to press the tofu for 15 minutes to remove excess water. ❗Feel free to add your favourite herbs and spices to the recipe to get your favorite flavour. ❗ For the patties to hold together place patties mixture in to the fridge for 15-30 minutes. It works miracles and you do not need a binder ????


  • 14oz | 400g | 1 block firm tofu
    4oz | 130g | 1 small potato
    3tbsp brown rice flour or any flour of your choice
    1oz | 40g | 3/4 cup grated carrot
    2tbsp chopped green onion
    1 garlic clove

    1/4tsp chilli flakes
    2oz | 60g | 1 cup breadcrumbs, panko, or chickpea crumbs
    salt to taste

    Dipping sauce ingredients:
    1oz | 30g | 1/2 cup parsley or cilantro
    1tbsp lemon juice
    4oz | 115g | 1/2 cup vegan mayonnaise
    black pepper


  • Peel and grate potato.
    Mash the block of tofu in a bowl. Add the grated potato, flour, grated carrot, green onion and minced garlic.
    Season with salt and chilli flakes.
    Add the breadcrumbs. Mix well and set aside while making the dipping sauce.
    In a blender, combine parsley, lemon juice and vegan mayonnaise and black peppr. Blend until smooth. Transfer to a bowl.

    Shape tofu mixture into 3oz, 70g patties about half inch thick.
    Coat patties with breadcrumbs.
    Heat a little oil in a non stick skillet. Fry tofu patties 5 to 7 minutes on each side, until golden brown and crispy.
    Top with the prepared sauce and enjoy.
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