This dish uses the same technique as the potato rosti and is a great way of doing something a little different with your spuds. It involves grating the raw potato and squeezing as much of the moisture out as you can so that you don’t end up with a mushy, water-logged mixture that isn’t going to fry. There are many variations you can make of these. I’ve used a Thai chilli theme but once you’ve got your basic potato and tofu mixture together you can pick what you like for the rest. Go nuts!

Learn to Cook Great Vegan Food Live Online!

Click on the picture to find out more.

Prep time: 15 minutes. Cooking time: 15 minutes.

Makes about 12 cakes.

Ingredients:

2 medium potatoes

1 can braised tofu, drained and shredded

2 spring onions, finely sliced

1 mild green chilli, deseeded and chopped

Small handful fresh parsley, chopped

½ tsp ground paprika

1 tsp hot madras curry powder

Juice of half a lime

½ tsp salt

2 tbsp dairy-free yoghurt

4 tbsp gram flour

Cracked black pepper to taste

Olive oil for frying.

Method:

First peel and grate the potatoes. Once that is done place them onto a clean tea towel, wrap them up and squeeze over the sink until you get as much water out as you can. The dryer the better. Empty the drained potatoes into a mixing bowl. Add all of the other ingredients except for the oil into the bowl and mix well.

Pre heat the oven to gas 6 (200 C). Heat a non-stick frying pan with a drop of olive oil and, using a desert spoon, place four balls of the mixture into the pan. These cakes are quite small, so don’t add too much. Fry for a few minutes on one side and then turn them over. Do this a couple of time until golden brown on each side and then place on a baking tray. Fry in batches of four until the mixture has gone and then place them in the oven for 10 minutes to make sure the potato has cooked through.

Please follow and like us:

20

20

20

20