Tofu Patties

Ingredients

• 400 g firm tofu
• 1 onion
• 100 g carrots (1 carrot)
• 1 red chili pepper
• 50 g Emmental cheese
• 4 sprigs Parsley
• 1 large egg
• 1 large egg yolk
• Salt
• Pepper
• 0.5 lemon
• 1 Garlic clove
• 3 sprigs Mint
• 150 g Yogurt (1.5% fat)
• Cayenne pepper
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Pat the tofu dry and cut into small cubes.

2. 2.

   Place the tofu cubes in a kitchen towel and squeeze out excess moisture.

3. 3.

   Peel and roughly chop the onion. Peel, wash, and roughly cube the carrot. Combine the tofu with the onion and carrot in a stand mixer and blend until fine.

4. 4.

   Clean, halve lengthwise, deseed, wash, and roughly chop the chili pepper. Grate the Emmental cheese finely. Wash the parsley, shake dry, pluck leaves, and roughly chop.

5. 5.

   Add the parsley, cheese, chili, one egg, and an extra yolk to the tofu mixture (reserve the egg white for another use). Season with salt and pepper. Mix again well and cover; refrigerate for 1 hour.

6. 6.

   Meanwhile, squeeze half a lemon. Peel the garlic and press it into a bowl using a garlic press.

7. 7.

   Wash the mint, shake dry, pluck leaves, finely chop, and add to the garlic.

8. 8.

   Stir in the yogurt and 1–2 Tbsp lemon juice. Season with salt, pepper, and cayenne pepper.

9. 9.

   With dampened hands form eight flat patties from the tofu mixture.

10. 10.

    Heat oil in a non‑stick pan. Fry the patties over medium heat for 3–4 minutes per side until golden brown, then serve with the dip.