These Cabbage and Tofu Patties are a delicious and nutritious way to enjoy a variety of vegetables in a satisfying dish. With the added flavor of mushrooms, bell peppers, and garlic, these patties are perfect for a light lunch, dinner, or even as a snack. They are easy to make and packed with protein and fiber, making them a healthy choice for any meal. Serve them with a simple dipping sauce for extra flavor.
Preparation Time:
- Active Preparation Time: 20 minutes
- Cooking Time: 8 minutes per batch
- Total Time: 28-35 minutes
Ingredients:
For the Patties:
- 250g tofu, drained and crumbled
- 1/2 small cabbage, finely shredded
- 30g mushrooms, finely chopped
- 40g bell peppers, finely chopped
- 15g garlic, minced
- 20g green onions, finely chopped
- 3 eggs, beaten
- 3 tbsp corn starch
- 1 tbsp soy sauce
- 1/4 tsp salt
- Black pepper, to taste
- 2 tbsp cooking oil (for the mixture)
- Cooking oil (for frying)
For the Dipping Sauce:
- 1 tbsp mayonnaise
Instructions:
- Prepare the Tofu:
- Drain the tofu well and crumble it into a large mixing bowl.
- Prepare the Vegetables:
- Finely shred the cabbage, chop the mushrooms, bell peppers, and green onions, and mince the garlic.
- Add the shredded cabbage, chopped mushrooms, bell peppers, garlic, and green onions to the bowl with the crumbled tofu.
- Mix the Ingredients:
- Add the beaten eggs, corn starch, soy sauce, salt, and black pepper to the tofu and vegetable mixture.
- Mix everything thoroughly until well combined. The mixture should be slightly sticky and hold together when formed into a patty.
- Shape the Patties:
- Form the mixture into small patties, about the size of the palm of your hand.
- Cook the Patties:
- Heat cooking oil in a large skillet over medium heat.
- Fry the patties in batches, cooking each side for about 4 minutes until golden brown and crispy. This should take about 8 minutes per batch.
- Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
- Prepare the Dipping Sauce:
- In a small bowl, mix the mayonnaise with a splash of soy sauce or your favorite condiment to taste.
- Serve:
- Serve the cabbage and tofu patties hot, with the dipping sauce on the side.
Serving Suggestions:
- Serve the patties with a side of steamed rice or a fresh salad.
- These patties also pair well with a tangy dipping sauce like sweet chili sauce or soy-ginger dressing.
Cooking Tips:
- If the mixture is too wet, add a little more corn starch or breadcrumbs to help bind the patties.
- For extra flavor, you can add a pinch of smoked paprika or cumin to the mixture.
Nutritional Benefits:
- Tofu: Provides plant-based protein and is a good source of calcium and iron.
- Cabbage: Rich in vitamins C and K, and provides fiber for digestive health.
- Mushrooms: Low in calories and a good source of antioxidants.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: Ensure soy sauce is gluten-free.
- Dairy-Free: Yes
Storage:
- Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to regain crispiness.
Why You’ll Love This Recipe:
- These patties are a delicious way to incorporate more vegetables into your diet.
- The combination of tofu and eggs makes them high in protein and filling.
- They are versatile and can be served as a main dish, side dish, or snack.
Conclusion: Cabbage and Tofu Patties are a flavorful and healthy dish that’s easy to prepare and satisfying to eat. The combination of vegetables, tofu, and eggs creates a balanced meal that’s perfect for any time of day. Try these patties with the simple dipping sauce for a tasty, nutritious meal that everyone will love!
Frequently Asked Questions (FAQs):
- Can I bake these patties instead of frying them?
- Yes, bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through, until golden brown.
- What can I use instead of tofu?
- You can substitute tofu with cooked quinoa, mashed chickpeas, or grated zucchini (squeeze out excess moisture).
- Can I make these patties vegan?
- Replace the eggs with a flax or chia seed mixture (1 tbsp flax/chia + 3 tbsp water per egg) to make them vegan.
- Can I freeze these patties?
- Yes, freeze the cooked patties on a baking sheet, then transfer to a freezer bag once frozen. Reheat in a skillet or oven before serving.
- What other vegetables can I add to these patties?
- You can add grated carrots, zucchini, or spinach for more variety and nutrition.
- Can I use a different starch instead of corn starch?
- Yes, you can use potato starch or flour if you don’t have corn starch.
- How can I make the patties spicier?
- Add a pinch of chili flakes, cayenne pepper, or finely chopped fresh chili to the mixture.
- Can I use other sauces for dipping?
- Yes, these patties go well with a variety of sauces like sweet chili, soy-ginger, or even a simple yogurt-based dip.
- How do I prevent the patties from falling apart?
- Make sure the mixture is well combined and not too wet. You can add more corn starch or even some breadcrumbs if needed.
- What can I serve with these patties for a complete meal?
- Serve with a side of steamed rice, quinoa, or a fresh salad for a balanced and nutritious meal.