Tofu Zucchini Patties

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READY IN: 30mins
SERVES: 4-6

INGREDIENTS

Nutrition
  • 300
    g firm silken tofu, coarsely chopped
  • 1 12
    cups cooked brown rice or 1 1/2 cups leftover cooked rice
  • 3
    medium zucchini, coarsely grated and squeezed to remove excess moisture (360g or about 111/2 oz)
  • 1
    medium brown onions (150g) or 1 medium one yellow onion, finely chopped (just under 5oz)
  • 1
    cup packaged breadcrumbs (100g or approximately 31/2 oz)
  • 14
    teaspoon rosemary (optional)
  • 14
    teaspoon sage (optional)
  • 14
    cup walnuts, finely chopped
  • 2
    tablespoons flat leaf parsley, finely chopped
  • 1 -2
    garlic cloves, crushed or 1 -2 garlic clove, finely chopped
  • 2
    tablespoons olive oil, for pan-frying, probably less if you use a non-stick pan
  • 2
    lemons, cut into wedges
  • salad greens or baby spinach leaves, to serve
  • Greek yogurt, to serve
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DIRECTIONS

  • Blend or process tofu until smooth; transfer to a large bowl and add rice, zucchini, onion, breadcrumbs, rosemary, sage, walnuts, eggs, parsley and garlic; mix well and shape into 12 patties.
  • Heat the oil in a large pan, preferably non-stick and cook in batches for about 3 minutes on each side or until browned and heated through; drain on absorbent kitchen paper.
  • Serve with the lemon wedges, salad greens or baby spinach leaves and Greek yoghurt or tzatziki.
  • NOTES: 2/3 cup (130g/just over 4oz) raw brown rice is needed for this recipe.
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