Tofu & Chickpea Patties with Coleslaw
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
13 Ingredients
Number of servings
4
- 300grams firm tofu, drained, roughly chopped
- 1/3 cup plain flour
- 1 large carrot, grated
- 1/3 cup continental parsley, roughly chopped
- 5 green shallots, sliced
- 3 cup wombok, shredded
- 400grams chickpeas, drained and rinsed
- 2tablespoons lemon juice
- 1 pinch pepper (for seasoning)
- 3 slice thick sliced white bread, roughly chopped
- 1/3 cup mayonnaise
- 1/3 cup chilli peanuts, roughly chopped
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2130kJ / 508Cal
2130 Kilojoules or 508 Calories
24% of daily energy intake*
Protein
22.1grams
Fat
24.3grams
Carbs
31.8grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Place bread into a food processor and process until large crumbs form. You will need 1 1/2 cups. Transfer to a large bowl.
Step 2 of 7
Place half of the chickpeas into processor and pulse until roughly chopped. Transfer to bowl with breadcrumbs.
Step 3 of 7
Process remaining chickpeas with tofu, half the shallots, peanuts and parsley until well combined and smooth. Combine with breadcrumbs and chickpeas. Season with salt and pepper.
Step 4 of 7
Divide mixture into 8 even portions and form into patties. Lightly coat in flour and place onto a large plate or tray. Refrigerate.
Step 5 of 7
Combine wombok, carrot and remaining shallots in a bowl. Whisk mayonnaise and lemon juice together in a bowl. Season with salt and pepper. Drizzle dressing over salad.
Step 6 of 7
Cook patties on a BBQ hotplate or non-stick fry pan over medium heat for 2-3 minutes on each side or until golden and heated through.
Step 7 of 7
Serve with coleslaw.
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