Mini Tofu Cakes

A pleasant way to enjoy the virtues of soya, which will seduce the non-vegetarians too...

Ingredients

1. Tofu - 200g, medium firm

2. Leak - 30 g, minced

3. Carrot - 30 g, minced

4. Green Onion - 20 g, minced

5. Parsley Leaves - 1 tbsp, minced

6. Egg - 1

7. All Purpose Flour - 50 g

8. Salt & Pepper
9. Vegetable Oil

Sauce

1. Capsicum (Red/Green/Yellow) - 100g

2. Onion - 30 g

3. Olive Oil - 1-2 table spoon

4. White Wine Vinegar - 2 table spoon

5. Vegetable Cube - 1

6. Persil - 1 tbsp, minced
7. Warm Water - 2-3 table spoon

Method

Prepare the sauce first.

Mince capsicum, onion and parsley leaves. Soak the vegetable cube in warm water. Heat oil in a pan. Sauté the onion and capsicum pieces. Deglaze it with wine vinegar and vegetable soup and remove from fire. Now add the minced parsley, salt and pepper and keep it aside to cool.

Crush the tofu with a fork. Mince carrot, leak, green onion and parsley leaves. Mix these with tofu.  Beat the egg and add it along with the flour to the mixture. Add enough salt and pepper. Knead the mixture by hand to get a homogeneous dough. If it is too soft, add little more flour.

Make around 16 croquettes from the dough. Heat oil in a pan. Shallow fry each  croquette in a medium flame for about 2-3 minutes each side.