Smoky tofu fritters (a work in progress)

Technically, I should make these fritters again before posting them. Whilst they tasted great, the texture needs refining - in my version, they struggled to hold together and were a challenge to keep as discrete fritters (as opposed to a messy scramble)! However, I have no idea when I might get to making them again, and they seem too good to skip over altogether. Thus, I post them with ideas for modifications, and a warning as to their messiness in this version. I'm not giving a printable version of the recipe either, to encourage you to make changes if you choose to try them out.

Messy fritters!

These are a bit like potato cakes, a bit like egg-containing fritters, and a bit like veggie burgers. They have an impromptu mix of seasonings (I'm not sure I've ever combined smoked paprika and garam masala before!) and a hint of heat that is offset by the lime and potato. Given their appearance, I didn't have very high hopes for their taste - but they overcame my doubts with the first few bites.

These require a little advance preparation in that you need pre-cooked and cooled potato, but otherwise they are very quick to put together and to cook.

Smoky tofu fritters

These need some refining in terms of texture, but give a very tasty lunch or dinner.

Makes 10 fritters; serves 2 with a side salad.

Vegan.

Ingredients

1 large white potato, peeled, steamed, cooled and mashed

1 tsp flax seed (linseed) soaked in 1/3 cup water for at least 15 minutes (see note below)

200g medium firm tofu (i.e., not silken and not extra firm)

1/3 cup quinoa flakes (or oats, or a flour of choice)

2 tbsp flour (see note below)

1 stick celery, finely chopped

1/2 small bell pepper, finely chopped

1 tbsp finely chopped fresh ginger

1 tsp lime juice

1 tsp smoked paprika

1 tsp garam masala

Dash hot chilli flakes

Pinch salt

Oil spray, for cooking

Method

Combine the cooled mashed potato, soaked flax seed, and tofu in a bowl. Mash roughly until the tofu and potato are well mixed. Add all remaining ingredients and stir well to combine.

Allow the mixture to sit in the refrigerator for 15 - 30 minutes.

Heat a non-stick pan over high heat and spray with cooking oil. Spoon heaped dessert spoons of the mixture onto the pan and cook for several minutes on each side, until browned. 

Serve with a side salad.

Note

Next time, I would use a full tablespoon of flax seed, soaked in the same amount of water. I'd also increase the flour to at least 1/4 cup.

If you feel like making tofu fritters, hopefully you can draw some inspiration from the flavours here and go a step further than me to create a version that holds together well!

What have you eaten recently that tasted great but looked, well, not so great?

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