Thai Tofu and Sweet potato cakes with Lime Mayo
A favorite in our house.
Ingredients:
Lime mayonaise
* 4 fresh kaffir lime leaves
* 1 piece lime peel (approx. 4 x 2 cm), no white pith
* 1 garlic clove
* 1 - 2 pinches salt
* 200 g vegan mayonnaise
Tofu and sweet potato cakes
* 275 g sweet potato, cut into pieces
* 300 - 400 g firm tofu, pressed and cut into pieces
* 2 garlic cloves
* 1 cm piece fresh ginger
* 2 spring onions, trimmed and cut into thirds
* 2 fresh kaffir lime leaves
* 1 fresh long green chili, trimmed, deseeded and cut into halves
* 10 sprigs fresh coriander, leaves only
* 2 nori sheets, torn into pieces
* 25 g tamari
* 30 g lime juice
* 30 g plant-based milk of choice
* 45 g cornflour flour
* ½ tsp salt, to taste
* ground black pepper, to taste
* extra virgin olive oil, for frying
Preparation:
Lime mayo
* Add Kaffir lime leaves, lime peel, garlic and salt into processor, process till fine.
* Transfer into a sealable container, add Mayonnaise and stir to combine, then place into refrigerator until ready to serve.
Tofu and sweet potato cakes
* Add sweet potato to processor, process till fine.
* Transfer into a nut milk bag or 2 muslin cloths and squeeze firmly over a bowl to extract as much liquid as possible. Discard liquid. Transfer sweet potato pulp into a separate bowl.
* Add tofu into Processor and chop until fine. Transfer into bowl with the sweet potato pulp and set aside.
* Place garlic, ginger, spring onions, Kaffir lime leaves, chili, coriander and nori into processor and chop till almost fine.
* Add tamari, lime juice, milk, flour, salt and pepper and mix.
* Add reserved tofu-sweet potato mixture and mix until fully combined.
* Place a large frying pan over medium-high heat and add oil. Divide mixture into 20 portions and gently shape into patties. Working in batches, fry patties for 3-4 minutes on each side, until golden brown and cooked to your liking. Serve Thai tofu and sweet potato cakes with Lime mayo.
