These patties are a recent creation of mine that has been rattling around in my head for ages. I wanted to create something with tofu that my dear husband would eat. He loves patties served up in any fashion, so they were the perfect medium to include an ingredient that he otherwise wouldn’t touch!
So here they are, I hope you like them as much as my lot did 😀
- Roughly 2 cups of cooked and mashed white potato and kumara
- 500gm medium tofu
- 1 regular brown onion, diced
- 2 garlic cloves, minced
- 1 Tbsp dried Italian herbs
- 1 Tbsp fresh herbs (I used Thyme and Rosemary)
- 1 Tbsp Savory yeast flakes
- 1 Tbsp Tammari
- 1 tsp Himalayan salt
- Optional: 2 Tsp nut butter (I used raw, natural peanut butter)
- 1/2 cup rolled oats
- 3/4 cup rice crumbs + 1/2 cup for crumbing
- Steam potato and kumara until tender. Mash and set aside.
- While the potatoes are steaming, saute diced onion in a little oil until soft.
- Crumb tofu and add to onion. Fry together with garlic and herbs.
- Add the savory yeast and tammri and fry until the mixture starts to brown a little.
- Remove from heat and in a large bowl combine all ingredients. Mix until completely combined. You may need to add more or less rice crumbs depending on the consistency of the mix. It should be firm enough that it holds together in balls, but not so damp it’s mushy.
- With damp hands form into walnut sized balls, flatten a little and roll in the remaining rice crumbs.
- Fry in a little oil until golden brown on both sides.
Enjoy with salad, steamed or baked veggies, as baby burgers or just on their own – Yum!