TOFU ZUCCHINI PATTIES
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
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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Sarah Innes
[email protected]These patties are a great addition to any meal. I love serving them with rice, quinoa, or roasted vegetables.
Thevarasa Kavitha
[email protected]I love that these patties can be baked or fried. I prefer to bake them because it's healthier, but frying them gives them a nice crispy crust.
Caylee Venter
[email protected]These patties are a great way to use up leftover tofu and zucchini. They're also a great way to meal prep for the week.
Jean Sawan
[email protected]I made these patties with gluten-free bread crumbs and they turned out great! They're a great option for people with celiac disease or gluten intolerance.
Bishal Muri Magar
[email protected]These patties are a great source of protein for vegetarians and vegans. They're also a good source of fiber.
Junaid Gujjar
[email protected]I'm always looking for new ways to cook tofu, and these patties are a great option. They're healthy and satisfying.
molham fakhreddine
[email protected]These patties are a great way to sneak some vegetables into your kids' diet. My kids gobbled them up!
Kabuye Sharif
[email protected]I made these patties for a party and they were a huge success! Everyone loved them, even the people who don't usually like tofu.
Deepa Choytun Sonam
[email protected]I'm not usually a fan of tofu, but these patties were delicious! The zucchini and spices really complemented the tofu well.
Darko 1331
[email protected]These tofu zucchini patties were a hit with my family! They were easy to make and packed with flavor. I especially loved the crispy الخارج.