Tofu Zucchini Patties
Per serving
These tasty Tofu Zucchini Patties have been adapted from a recipe I found in The Australian Women's Weekly's 'The Health Cookbook'. When I've made them for friends, as a casual luncheon dish, they've always been popular - including with those more conservative diners who had never previously eaten tofu! I've suggested serving them specifically with Greek yoghurt - as that's what I generally use - but I've also served them with tzatziki. If you're looking for a recipe for tzatziki, it's hard to beat Ravenseyes' Recipe #306901 or Recipe #157176. BTW, Australian brown onions are what Americans call yellow onions. The original recipe specified "1 cup packaged breadcrumbs" which I've left in the posted recipe but when I've made these I have used processed fresh breadcrumbs. If you find it easie…
Ingredients
4 serv.- firm silken tofu, coarsely chopped↗300 g
- cooked brown rice or 1 1/2 cups leftover cooked rice↗1 1⁄2 cups
- medium zucchini, coarsely grated and squeezed to remove excess moisture (360g or about 111/2 oz)3
- medium brown onions (150g) or 1 medium one yellow onion, finely chopped (just under 5oz)↗1
- packaged breadcrumbs (100g or approximately 31/2 oz)↗1 cup
- rosemary↗1⁄4 teaspoon
optional
- sage↗1⁄4 teaspoon
optional
- walnuts, finely chopped↗1⁄4 cup
- eggs↗2
- flat leaf parsley, finely chopped↗2 tablespoons
- garlic cloves, crushed or 1 -2 garlic clove, finely chopped↗1 -2
- olive oil, for pan-frying, probably less if you use a non-stick pan↗2 tablespoons
- lemons, cut into wedges↗2
- salad greens or baby spinach leaves, to serve↗
- Greek yogurt, to serve↗
Step-by-step instructions
- 1
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.
- 2
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.
- 3
Serve with the lemon wedges, salad greens or baby spinach leaves and Greek yoghurt or tzatziki.
- 4
NOTES: 2/3 cup (130g/just over 4oz) raw brown rice is needed for this recipe.
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