Tofu, Green Pea and White Bean Patties
These ground tofu patties are delicious in burgers or served as croquettes, as they are here. Made with cumin, coriander, green peas and parmesan, they complement a refreshing salad. A perfect meal for a warm summer evening.
Ingredients
- 1 small onion, quartered
- 1 garlic clove, halved
- 1 small jalapeño, halved and seeded
- ¾ lb (340 g) firm tofu, cut into large cubes
- 1 can (19 oz/540 ml) white beans, rinsed and drained
- 1 ½ cups (225 g) frozen green peas, thawed
- 2 eggs, lightly beaten
- ¼ cup (40 g) unbleached all-purpose flour
- ¼ cup (30 g) breadcrumbs
- ¼ cup (20 g) Parmesan cheese, freshly grated
- 1 tsp salt
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ cup (60 ml) olive oil
Instructions
- In a food processor, finely chop the onion, garlic and pepper. Add the tofu and white beans. Pulse for a few seconds at a time until just the mixture is sticky.
- Add the green peas, eggs, flour, breadcrumbs, cheese, salt and spices. Puls a few times, scraping the sides of the bowl as needed, until the mixture isn’t completely smooth but still contains pieces of green peas. If the mixture is too puréed it will be very soft and difficult to shape into patties.
- Line a baking sheet with a silicone mat or parchment paper. Using a ¼ cup (60 ml) ice cream scoop, shape the mixture into 18 balls and spread them out on the baking sheet.
- In a large non-stick skillet over medium-high heat, cook a third of the balls at a time in 2 tbsp (30 ml) of the oil for 5 minutes on each side or until they are golden and have formed a light crust. Press down on the balls lightly after turning to shape them into patties. Add oil as needed. Keep warm.
- Serve the tofu patties with a green salad and skinless orange segments, if desired.
These ground tofu patties are delicious in burgers or served as croquettes, as they are here. Made with cumin, coriander, green peas and parmesan, they complement a refreshing salad. A perfect meal for a warm summer evening.