Tofu and Turkey Patties with Coconut Milk
These patties, combining tofu and turkey, are flavoured with Indian spices. Adding spinach to the tofu when puréeing it in the food processor not only adds flavour and colour, but also vitamins.
Ingredients
- 1 ½ tsp (7.5 ml) cornstarch
- 1 can (14 oz/ 398 ml) coconut milk
- 1 tbsp fresh ginger, finely chopped
- 1 garlic clove, chopped
- 1 tsp curry powder
- 1 tsp sambal oelek
- 1 tbsp (15 ml) vegetable oil
- ½ cup (125 ml) chicken broth
- 1 tbsp (15 ml) lime juice
- 6 cups (140 g) baby spinach
- 2 green onions, cut into chunks
- ½ lb (225 g) firm tofu, patted dry
- ½ lb (225 g) ground turkey
- ¼ cup (15 g) panko
- 1 tsp curry powder
- ½ tsp ground cumin
- 2 tbsp (30 ml) vegetable oil
Instructions
- In a bowl, which the cornstarch into the coconut milk.
- In a small saucepan over medium-high heat, soften the ginger and garlic with the curry powder and sambal oelek in the oil. Add the coconut milk mixture and broth. Bring to a boil and simmer for 5 minutes. Add the lime juice. Season with salt and pepper. Set aside.
These patties, combining tofu and turkey, are flavoured with Indian spices. Adding spinach to the tofu when puréeing it in the food processor not only adds flavour and colour, but also vitamins.