Saturday, 14 December 2013

Baked Tofu Potato Cakes

This is one of those recipes that I've been making for ages but haven't got around to blogging about it yet. It's super simple, doesn't take too long to make and contains only nice wholefood ingredients. I always use all organic products if I can find them.
When I started out making these I'd usually fry them, but this didn't work out very well as they'd fall apart and end up greasy. Baking them means you get nice 'cookie' like bites that can be dipped.


250g peeled potato
100g smoked tofu
3 TSP fresh Parsley
Dash of pepper
Dash of Almond milk
2 TSP Non Dairy sunflower spread
4 TBSP Rice flour
A little oil for brushing

Pre heat oven to 200C.
Peel the potatoes, chop and boil on the stove for around 10 minutes until soft. Drain.
Add the rest of the ingredients (except for the oil) to the pan and using a potato masher combine everything well. You should be left with a very wet 'dough' like mixture.
Oil an oven tray. Shape balls from your 'dough' and press them flat onto the tray - I usually get four from the mixture.
Lightly brush or spray the potato cakes with oil and bake for 25 - 30 minutes.
Allow to cool, then serve.

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