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🍽️ Crispy Soy Patties with Fresh Chili Dip

385 kcal · 30 min · 4 servings

Ingredients

• 0.5 green bell pepper
• 1 clove of garlic
• chili peppers (1 fresh green and red each)
• 50 ml mild red wine vinegar
• 2 tbsp lime juice
• 1 tbsp sugar
• 400 g tofu
• 1 small bunch of parsley
• 1 small red chili pepper
• 1 onion
• 1 carrot
• 100 g grated Emmental cheese
• 2 eggs
• salt
• black pepper
• ghee

Instructions

1. 1. Wash the bell pepper thoroughly and remove the inside including the seeds. Cut the flesh into very small cubes.
2. 2. Peel the garlic clove and chop it extremely finely.
3. 3. Wash the chili peppers. Remove the seeds if you prefer it less spicy. Chop the peppers finely as well.
4. 4. Place the diced bell pepper, chopped garlic, and chili into a small pot.
5. 5. Pour about 200 milliliters of water into the pot.
6. 6. Add vinegar, lime juice, and sugar.
7. 7. Bring the mixture to a boil.
8. 8. Let the sauce simmer openly and gently for about 15 minutes.
9. 9. Cut the tofu into small pieces.
10. 10. Wash the parsley and shake it dry.
11. 11. Pluck the parsley leaves from the stems and chop them finely.
12. 12. Wash the second chili pepper, clean it, and remove the seeds.
13. 13. Finely chop this chili pepper.
14. 14. Peel the onions and chop them finely as well.
15. 15. Wash the carrot and peel it.
16. 16. Cut the carrot into small cubes.
17. 17. Place the tofu, parsley, carrots, and onions into a blender.
18. 18. Puree the ingredients into a mixture.
19. 19. Stir the eggs, cheese, and finely chopped chili into the mixture.
20. 20. Season the mixture generously with salt and pepper.
21. 21. Let the dough rest in the refrigerator for 1 hour.
22. 22. Shape flat patties from the dough.
23. 23. Heat some ghee in a frying pan.
24. 24. Fry the patties on both sides until golden brown.
25. 25. Serve the warm patties together with the prepared dip.

Nutrition per serving

• kcal: 385
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 19 g