Many people ask me about how to cook with tofu, lentils & gluten free flour – I don’t proclaim to be an acclaimed chef by any means, but I do enjoy trying new recipes!!

Here you can enjoy a vegetarian option to the traditional fish cakes….& consume a great protein source, balance hormones, lower cholesterol & fight off cancer. Tofu is rich in iron, calcium, potassium, magnesium, vitamin A & K. I’m sure your family & friends will love the alternative.

Ingredients:

• 300g tofu, drained & coarsely crumbled
• 1 lemongrass stalk, finely chopped
• 2-3 garlic cloves, chopped
• 2.5cm fresh ginger, grated
• 2 kaffir lime leaves, finely chopped
• 2 spring onions, finely chopped
• 2-3 fresh chillies, de-seeded & finely chopped
• 4 Tbsp fresh chopped coriander
• 90g gluten-free plain flour, plus extra for flouring
• 1/2 tsp fine sea salt
• coconut oil for cooking

Chilli dip

• 3 Tbsp rice wine or white vinegar
• 2 spring onions, finely sliced
• 1 Tbsp raw caster sugar
• 2 fresh chillies, finely chopped
• 2 Tbsp chopped fresh coriander
• pinch of fine sea salt

Method:

• Mix all dip ingredients together in small bowl & set aside.
• Mix tofu with lemongrass, garlic, ginger, lime leaves, spring onions, chillies, & coriander into mixing bowl.
• Stir in the flour & salt to make a sticky paste. Cover & chill in fridge for 1hr to let mix firm up.
• With floured hands, form small balls & flatten into circles.
• Heat enough coconut oil to cover heavy based frying pan. Cook in two batches, turning halfway through for 4-6mins or until golden brown. Drain in paper towel & serve warm with chilli dip.

From my “Vegetarian Made Simple” cookbook by Love Food

Tasty Thai Tofu Cakes….a nice alternative they won’t even know!!