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!
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Prep time: 15 minutes. Cooking time: 15 minutes.
Makes about 12 cakes.
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.
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.