Tofu and Spinach Fritters

2 comments

Ingredients:
500 gr of spinach
360 gr of tofu (a typical package of two)
bread crumbs
salt
pepper
nutmeg
ginger
chickpea flour
mixed seeds oil
water

Method:
Tofu is not very much loved in my family, especially for its “rubberiness”. So I invented these fritters, which were very much appreciated. I boiled the spinach, and in the meantime I chopped tofu and then blended it roughly. I drained the spinach, chopped them and added to the tofu; and blend it all more finely. I added salt, pepper, a dash of nutmeg and a few slices of fresh ginger, chopped. I added a few tablespoons of bread crumbs to make the mixture thicker, and to be able to work the dough with my hands and shape it into pellets. I prepared a light “Indian style” batter, with chickpea flour and water; when the batter was thick but smooth, I added a teaspoon of turmeric. I dipped the patties into this batter and fried in vegetable oil. They take just a few minutes to get brown. It’s a complete meal, which I accompanied only with artichokes and good spelt and kamut homemade bread.

Chef: LaSabi from VeganBlog

  1. cassandra78 24 November 2011 at 18:48

    a colourful and very tasty dish, it seems ­čÖé we all love patties here!


  2. Chad Simmons 30 June 2016 at 01:08

    No offense, because they actually sound good, but the picture that preceded the recipe was quite confusing and strange looking. I didn’t know I was being shown the actual dish.



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