Thai tofu and sweet potato cakes

Thai tofu and sweet potato cakes

3.6 40 ratings

Prep. 30 min

Total 30 min

4 portions

Ingredients

Lime mayo

fresh kaffir lime leaves
4
lime peel (approx. 4 x 2 cm), no white pith
1 piece
garlic clove
1
salt
1 - 2 pinches
vegan mayonnaise (see Tips)
200 g

Tofu and sweet potato cakes

sweet potato (approx. 1 sweet potato), peeled and cut into pieces (3 cm)
275 g
firm tofu pressed and cut into pieces (3 cm - see Tips)
300 - 400 g
garlic cloves
2
piece fresh ginger peeled
1 cm
spring onions/shallots trimmed and cut into thirds
2
fresh kaffir lime leaves
2
fresh long green chilli trimmed, deseeded and cut into halves
1
fresh coriander leaves only
10 sprigs
nori sheets torn into pieces
2
tamari gluten free (see Tips)
25 g
lime juice (approx. 2 limes)
30 g
plant-based milk of choice
30 g
chickpea (besan) flour
45 g
salt to taste
½ tsp
ground black pepper to taste
1 - 2 pinches
extra virgin olive oil for frying

Difficulty

easy

Nutrition per 1 portion

Protein 18 g

Calories 1318.2 kJ / 313.8 kcal

Fat 17.7 g

Fibre 8.9 g

Carbohydrates 16.7 g

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Australia and New Zealand

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