Tofu Veggie Pancakes

Ingredients

• 400 g Tofu
• 1 bunch parsley (small)
• 1 onion
• 1 Carrot
• 100 g grated Emmental cheese
• 2 Eggs
• Salt
• black pepper (freshly ground)
• 1 bunch fresh oregano (or other herbs, as desired)
• 2 Garlic cloves
• 70 g pine nuts
• 70 g Parmesan
• 7 tbsp olive oil
• oil for frying

Instructions

1. 1.

   Cut the tofu into small pieces. Wash the parsley, shake dry, pluck stems and chop. Peel and chop the onion. Wash, peel and dice the carrot finely.

2. 2.

   Blend tofu, parsley, carrots and onions in a blender. Mix in eggs, cheese and carrots, seasoning well with salt and pepper. Let rest in the refrigerator for 1 hour.

3. 3.

   Remove oregano leaves, wash and shake dry. Peel garlic cloves. Blend oregano, garlic, pine nuts, olive oil and Parmesan in a blender. Keep cold.

4. 4.

   Shape the tofu batter into flat cakes. Heat oil in a pan and fry the cakes on both sides until golden brown.

5. 5.

   Serve the cakes with oregano pesto and fresh salad.