Mr J-M and I have been back in the godforsaken, mutinous British Isles just about a week, but I’m still feeling inspired by some of the Scandi recipes I looked up before we went away. I was so impressed with the smoked tofu in the fiskesuppe I made that this weekend I decided to try my hand at another fishy dish. When I found a non-vegan recipe for cod fritters, I knew they were for me. Once again, the smoked tofu is a must as you want the smoked fish flavour (though at a pinch you could use liquid smoke, adding it to the tofu when it cooks). And again, the dulse is optional but will lend a certain fishy taste.
- 1 block smoked tofu
- 2 medium to large floury potatoes
- 1 large white/yellow onion
- 300ml unsweetened soya milk
- 1 large dollop vegan butter
- 1 lemon (zested and juiced)
- 1 tbsp dulse (or flaked nori)
- 2 tbsp plain flour
- 1 flax egg (made by vigorously blending 1 tbsp flax seed with 1/3 cup warm water – I recommend using a blender or mini processor)
- Salt & pepper, to taste
Begin by grating the onion (THIS IS NO FUN) and gently sauté in enough of the milk to keep it from sticking, until it softens slightly.
Meanwhile, peel and chop the potatoes into small cubes, and pop them into a pan with the remainder of the milk. Let them cook over a low heat.
Crumble the tofu into very small chunks and mix into the cooking onion, along with the dulse. Add half of the vegan butter to the potatoes, and half to the tofu.
Let both the tofu and the potato cook until the potatoes have softened. Then, drain the potatoes well.
In a large bowl, mash together the cooked potatoes, cooked tofu, lemon zest and juice, plain flour, flax egg, and salt and pepper to taste.
Either chill the entire mixture for half an hour or so, or, dollop the mixture onto a non-stick surface in tablespoon sized amounts and chill for the same amount of time.
When you’re ready to cook the fritters, shape them into small patties. Fry in a little olive oil until well browned.
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