- 1 carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- bunch spring onions, sliced, plus extra strips to serve
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 garlic clove, crushed
- 3cm/1¼ inch piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 400g block firm tofu, drained and crumbled
- 2 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp each sesame and vegetable oil
- sweet chilli sauce, to serve
Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.
Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.
You could make these patties bite-size for a vegetarian canapé, or simply one large one – like a frittata with a twist.