Tofu & vegetable patties

Tofu & vegetable patties might be just the side dish you are searching for. This recipe serves 8 and costs 53 cents per serving. One serving contains 94 calories, 6g of protein, and 7g of fat. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 25 minutes. 108 people were glad they tried this recipe. If you have eggs, sweet chilli sauce, garlic clove, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Tofu-hijiki Patties, Tofu and Pork Mince Patties, and Sunny Vegetable Patties are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 carrot, grated

bunch spring onions, sliced, plus extra strips to serve

1 garlic clove, crushed

3cm/1¼ inch piece ginger, grated

400g block firm tofu, drained and crumbled

2 eggs, lightly beaten

2 tbsp each sesame and vegetable oil

sweet chilli sauce, to serve

Equipment:

bowl

cookie cutter

frying pan

oven

Cooking instruction summary:

Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium. Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.

 

Step by step:


1. Combine all the ingredients except the oils in a large bowl with some seasoning and mix well.

2. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.

3. Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven.

4. Serve with the chilli sauce and extra spring onions, if you like.


Nutrition Information:

Quickview
94k Calories
6g Protein
6g Total Fat
2g Carbs
2% Health Score
Limit These
Calories
94k
5%

Fat
6g
10%

  Saturated Fat
1g
7%

Carbohydrates
2g
1%

  Sugar
0.7g
1%

Cholesterol
40mg
14%

Sodium
24mg
1%

Get Enough Of These
Protein
6g
12%

Vitamin A
1363IU
27%

Calcium
74mg
7%

Vitamin K
7µg
7%

Selenium
3µg
5%

Iron
0.87mg
5%

Vitamin B2
0.06mg
3%

Fiber
0.72g
3%

Phosphorus
26mg
3%

Folate
8µg
2%

Vitamin B5
0.2mg
2%

Vitamin B6
0.04mg
2%

Vitamin B12
0.1µg
2%

Vitamin E
0.23mg
2%

Potassium
53mg
2%

Vitamin D
0.22µg
1%

Vitamin C
1mg
1%

Manganese
0.03mg
1%

Zinc
0.18mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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