You'll Need:
200 g firm tofu, mashed
50 g each of shredded carrots, cabbage, onions, cheese
1/2 cup raw or canned beechroot juice
2 eggs
3/4 - 1 cup bread crumbs
3/4 - 1 cup almond meal
2 tsp curry powder
1 Tsp shredded basil and/or mint leaves
1/2 cup extra breadcrumbs mixed with some flour
Oil for shallow frying
Hands on:
Mash tofu, carrot, cabbage, onions, cheese together. Pour in beechroot juice and mix. Let them dye for about 1/2 hr to 1 hr in the fridge. Throw in eggs, almond meal and first lot of bread crumbs, curry powder and herbs and mix well. Hand shape them into flat hearts on a plate, possibly with glad wrap, add more bread crumbs if not shaping well. Coat in breadcrumbs/flour. May refrigerate further if desired. Shallow fry in med-low heat till golden brown.
Served with:
Champaign, middle eastern eggplant salad (courtesy to Sydney Morning Herald), ciabatta, followed by dessert of black sticky rice with condenced milk and greentea ice cream.
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