- 250g Cauldron Tofu, coarsely grated
- 2 tbsp coriander leaves, finely chopped
- Juice and zest of 1 lime
- 1 bunch spring onions, very finely sliced into rounds
- 2 tbsp Sharwood's Thai Red Curry paste
- ½-1 green chilli, finely chopped
- 1 garlic clove, finely chopped
- 2cm piece ginger, peeled and grated
- Salt to taste
- 2 free range egg yolks, whisked (optional)
- 50g rice flour or cornflour
- Plain flour for forming and dusting
- 2 tbsp oil for frying
Thai Tofu Cakes
- Serves 4
- 4/5 difficulty
- 15 minutes
Here is a zingy Thai cake packed with traditional flavours. Makes 8 cakes at 50g each.
- In a bowl, combine the grated tofu, coriander, lime juice and zest, spring onion, Thai curry paste, chilli, garlic, ginger, salt and the egg yolks and mix well. Sprinkle the corn or rice flour over the mixture and mix well. (The eggs can be omitted and the recipe will still work well).
- Take two heaped tablespoons of the mixture and form into small flat cakes about 5cm in diameter. Use some flour to dust the cakes if the mixture is too sticky. Chill in the fridge for 30 minutes (or make the day before needed and chill overnight).
- Pre-heat oven to 200°C Gas Mark 6.
- Heat 2 tbsp of groundnut oil in a frying pan and fry the cakes for 1 minute each side or until golden brown.
- Place the cakes on a lightly greased baking tray and cook in the oven for 5-8 minutes until piping hot. Serve with Thai dipping sauce.