TOFU ZUCCHINI PATTIES

Tofu Zucchini Patties image

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 easier, you can also process the onion and garlic. I've made the herbs optional as you may prefer some other herb combinations, and if you like your food spicier, feel free to modify the recipe so that it best meets your taste preferences.

Provided by bluemoon downunder

Categories Lunch/Snacks

Time 30m

Yield 12 Tofu Zucchini Patties, 4-6 serving(s)

Number Of Ingredients 15

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 426.9, Fat 18.5, SaturatedFat 3, Cholesterol 105.8, Sodium 278.9, Carbohydrate 53.5, Fiber 7.7, Sugar 6.8, Protein 17.5

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