Tofu Zucchini Patties
- Ready In:
12 Tofu Zucchini Patties
- 300 g firm silken tofu, coarsely chopped
- 1 1⁄2 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)
- 1⁄4 teaspoon rosemary (optional)
- 1⁄4 teaspoon sage (optional)
- 1⁄4 cup walnuts, finely chopped
- 2 eggs
- 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
- 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.
Questions & Replies
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Big disappointment. My BF and I both like tofu, and we were looking for a tofu veggie dinner. Very bland, boring. Took a lot of prep for lame results. We will use the leftover patties to make an egg breakfast scramble. Only modification was using regular (not silken) tofu, but that wouldn't have altered the taste, only the texture- which wasn't the issue.
These are really nice! I already had leftover cooked (white) rice on hand, so apart from grating the zucchini it was snap to put these together. I couldn't find *firm* silken tofu anywhere, so I went ahead and used the extra-firm regular tofu that I normally have on hand. It worked great! I'll play around a bit with the seasonings to get the flavor just right for my tastes, but this is a very versatile recipe that will lend itself to many great combinations. Thanks for giving me another great item for my meatless menus! :)
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