Ingredients:
4 spring onions ( roughly chopped)
1 inch piece gingerroot ( peeled & chopped)
1 stalk lemongrass ( finely chopped)
2 tablespoons coriander ( chopped)
2 garlic cloves ( roughly chopped)
1/2 tablespoon light soy sauce
150 g firm tofu ( drained)
40 g breadcrumbs
1 eggs
olive oil
pepper
Directions:
Place the spring onions, ginger, lemon grass, coriander and garlic in a food processor and process lightly until mixed together and chopped, but still quite chunky.
Add the soy sauce, tofu, breadcrumbs, egg and pepper and process until just combined.
Using wet hands, take dessertspoonfuls of the mixture and pat into flat cakes.
Lightly fry both sides in a non-stick fry pan that has been wiped over with oil or alternatively place on an oiled grill pan brush with oil and cook under a preheated grill until golden on both sides.
Servings: 2
Time preparation: 10 min.
Time total: 15 min.