Smoked tofu fritters
If you miss that smoked fishy taste then you'll love these tasty smoked tofu fritters, reminiscent of mini fish-cakes.
medium-large floury potatoes
unsweetened soya milk
(zested and juiced)
dulse or flaked nori
(vigorously blend 1 tbsp flax with 1/3 cup warm water)
salt & pepper
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, about 5 minutes each side.
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