Ingredients
- 1 tablespoon oil (vegetable oil)
- 230 grams cauliflower (1/4 small cauliflower, coarsely grated)
- 150 grams sweet potato (orange sweet potato, coarsely grated0
- 22 grams capsicum (1/2 red capsicum, finely chopped)
- 1/3 cup peas (frozen)
- 2 green onions, thinly sliced
- 2 teaspoons curry powder
- 250 grams firm tofu
- 1 cup cooked rice (brown, cold)
- 2/3 cup all-purpose flour (plain)
- 2 large eggs (lightly beaten)
- Extra vegetable oil, for shallow frying
- Fresh coriander leaves, mixed salad leaves and plain reduced fat Greek style yoghurt, to serve
How to Make
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Step 1: Heat oil in a large frying pan over high heat and add cauliflower and sweet potato and cook, stirring for 2 to 3 minutes or until just tender and then add capsicum, peas, onion and curry powder and cook, stirring, for 1 minute and then remove from heat and cool.
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Step 2: Coarsely grate tofu and using your hands, squeeze out any excess moisture and place in a large bowl.
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Step 3: Add the cooled vegetable mixture, rice, flour and egg and season with salt and pepper and stir well to combine.
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Step 4: Pour enough extra oil into a large frying pan to come 5mm up side of the pan and heat over medium-high heat and add 1/3 cup of tofu mixture to pan and repeat 3 more times to make 4 patties and cook for 2 to 3 minutes on each side or until golden and cook through and transfer to a plate lined with paper towel to drain and cover to keep warm.
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Step 5: Repeat with remaining mixture to make 12 patties and sprinkle with coriander leaves and serve with salad leaves and yoghurt.
We hope you enjoy this recipe!
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