Vegetarian Recipes - Peanut and Tofu Cutlets Recipe

Ingredients

• 90g/3 1/2oz/1/2 cup brown rice

• 15ml/1 tbsp vegetable oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 200g/7oz/1 3/4 cups peanuts

• small bunch of fresh coriander (cilantro), chopped

• 250g/9oz firm tofu, drained and crumbled

• 30ml/2 tbsp soy sauce

• 30ml/2 tbsp olive oil, for frying

Serves 4

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Method:

1. Cook the rice according to the instructions on the packet until tender; then drain.

2. Heat the vegetable oil in a large, heat frying pan and cook the onion and garlic over a low heat stirring occasionally until softened and golden.

3. Meanwhile, spread out the peanuts on a baking sheet and toast under the grill (broiler) for a few minutes, until browned.

4. Place the peanuts, onion, garlic, rice, coriander, tofu and soy sauce in a blender or food processor and process until the mixture comes together in a thick paste.

5. Divide the paste into eight equal-size mounds and form each mound into a cutlet shape or square.

6. Heat the olive oil for shallow frying in a large, heavy frying pan. Add the cutlets, in two batches if necessary and cook for 5-10 minutes on each side, until golden and heated through.

7. Remove from the pan and drain well. Serve immediately.

Note: These delicious patties make a filling and satisfying midweek meal served with lightly steamed green vegetables or a crisp salad, and a tangy salsa or ketchup.

Variations: The herbs and nuts can be varied. Try Walnuts with rosemary or sage Cashew nuts with coriander (cilantro) or parsley. Hazelnuts with parsley, thyme or sage.