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🍽️ Crispy Tofu Patties with Mint-Yogurt Dip

285 kcal · 30 min · 4 servings

Ingredients

• 400 g firm tofu
• 1 onion
• 100 g carrots (1 carrot)
• 1 red chili pepper
• 50 g Emmental cheese
• 4 sprigs parsley
• 1 egg (L)
• 1 egg yolk (L)
• salt
• pepper
• 0.5 lemon
• 1 garlic clove
• 3 sprigs mint
• 150 g yogurt (1.5% fat)
• cayenne pepper
• 1 tbsp rapeseed oil

Instructions

1. 1. Take the tofu out of the package and pat it dry with a kitchen towel.
2. 2. Place the tofu cubes in a clean kitchen towel and squeeze out the remaining moisture firmly.
3. 3. Peel the onion and chop it roughly.
4. 4. Peel, wash, and trim the carrot.
5. 5. Cube the carrot roughly.
6. 6. Put the tofu cubes, the onion, and the carrot into a stand mixer.
7. 7. Puree the ingredients in the mixer until smooth.
8. 8. Wash the chili pepper and cut it in half lengthwise.
9. 9. Remove the seeds from the chili.
10. 10. Roughly chop the chili.
11. 11. Grate the Emmental cheese finely.
12. 12. Wash the parsley and shake it dry.
13. 13. Pick the parsley leaves off the stems.
14. 14. Roughly chop the parsley leaves.
15. 15. Add the chopped parsley to the tofu mixture.
16. 16. Add the grated Emmental to the tofu mixture.
17. 17. Add the chopped chili to the tofu mixture.
18. 18. Crack one whole egg into the tofu mixture.
19. 19. Add one additional egg yolk to the tofu mixture.
20. 20. Use the leftover egg white for another dish.
21. 21. Season the mixture with salt.
22. 22. Season the mixture with pepper.
23. 23. Mix all ingredients in the tofu mixture thoroughly.
24. 24. Cover the bowl.
25. 25. Place the tofu mixture in the refrigerator for 1 hour.
26. 26. Squeeze the half lemon to get the juice.
27. 27. Peel the garlic.
28. 28. Press the garlic through a garlic press into a separate bowl.
29. 29. Wash the mint and shake it dry.
30. 30. Pick the mint leaves off the stems.
31. 31. Finely chop the mint leaves.
32. 32. Add the chopped mint to the garlic in the bowl.
33. 33. Stir the yogurt into the garlic-mint mixture.
34. 34. Add 1 to 2 tablespoons of lemon juice to the dip.
35. 35. Season the dip with salt.
36. 36. Season the dip with pepper.
37. 37. Season the dip with cayenne pepper.
38. 38. Take the tofu mixture out of the refrigerator.
39. 39. Wet your hands with water.
40. 40. Shape 8 flat patties from the tofu mixture.
41. 41. Heat oil in a non-stick pan.
42. 42. Place the patties in the hot pan.
43. 43. Fry the patties over medium heat.
44. 44. Fry the patties for 3 to 4 minutes on each side until golden brown.
45. 45. Serve the patties hot with the mint-yogurt dip.

Nutrition per serving

• kcal: 285
• Protein: 24 g · Fett/Fat: 19 g · Carbs: 4 g