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!
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
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.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Sri Lankan Style Vegan ‘Chicken’ and Courgette Curry with Coconut Rotis
This is really three recipes in one. The first part of the recipe is the Ceylon curry powder, which is used as the main spice blend for this dish. The second part is the curry itself and the third is coconut rotis that the curry is served with. Ceylon curry powders can vary depending on…
Sweet Potato, Lentil and Bean Chilli
This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…
Mini Vegan Chicken and Courgette Pies
This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…
Savoy Cabbage, Apple and Walnut Slaw
A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…
Caramelised Red Onion and Cranberry Tarts
Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…
Cranberry Sauce
Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…
20
20
20
20
Hi, great recipe, thanks. What size can of braised tofu please or if I can’t get it, can I make it myself? Thanks
Hi. Thank you. Mine have got a net weight of 270g. I have no idea how they make it. Jackfruit is a good alternative.