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.
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
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
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