Thai Tofu and Sweet potato cakes with Lime Mayo


A favorite in our house.


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


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.

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