Name: Tofu and vegetable patties
Cook time: 20 min
Total time: 20 min
Ingredients: 1 tablespoon silken tofu, mashed; 1 tablespoon kumara purée (orange sweet potato); 1 tablespoon carrot purée; 1 tablespoon zucchini, pea and corn purée; 2 teaspoon rice flour

Ingredients

1 tablespoon silken tofu, mashed

1 tablespoon kumara purée (orange sweet potato)

1 tablespoon carrot purée

1 tablespoon zucchini, pea and corn purée

2 teaspoon rice flour

Method

1.Combine ingredients in a small bowl, shape into two patties.

2.Heat a lightly oiled small non-stick frying pan over medium heat, cook patties, uncovered, for 3 minutes each side or until heated through and browned lightly.

Any leftover mashed vegetables can be used to make the tofu and vegetable patties, just be sure to use a total of ¼ cup (3 tablespoons) of mash along with the 2 teaspoons of rice flour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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