Thai tofu and sweet potato cakes
TM5 TM6

Thai tofu and sweet potato cakes

3.7 (19 ratings)

Ingredients

Lime mayo

  • 4 fresh kaffir lime leaves
  • 1 piece lime peel (approx. 4 x 2 cm), no white pith
  • 1 garlic clove
  • 1 - 2 pinches salt
  • 200 g vegan mayonnaise (see Tips)

Tofu and sweet potato cakes

  • 275 g sweet potato (approx. 1 sweet potato), peeled and cut into pieces (3 cm)
  • 300 - 400 g firm tofu, pressed and cut into pieces (3 cm - see Tips)
  • 2 garlic cloves
  • 1 cm piece fresh ginger, peeled
  • 2 spring onions/shallots, trimmed and cut into thirds
  • 2 fresh kaffir lime leaves
  • 1 fresh long green chilli, trimmed, deseeded and cut into halves
  • 10 sprigs fresh coriander, leaves only
  • 2 nori sheets, torn into pieces
  • 25 g tamari, gluten free (see Tips)
  • 30 g lime juice (approx. 2 limes)
  • 30 g plant-based milk of choice
  • 45 g chickpea (besan) flour
  • ½ tsp salt, to taste
  • 1 - 2 pinches ground black pepper, to taste
  • extra virgin olive oil, for frying

Nutrition
per 1 portion
Calories
1318.2 kJ / 313.8 kcal
Protein
18 g
Carbohydrates
16.7 g
Fat
17.7 g
Fibre
8.9 g

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