Ingredients
vegetable oil, for deep-frying
8 iceberg lettuce leaves
1 large (180g) carrot, sliced thinly
1 lebanese (130g) cucumber, sliced thinly
3 thymes, halved
2/3 cup (160ml) sweet chilli sauce
Tofu fritters
600 gram firm tofu, chopped
250 gram packet cooked jasmine rice
1 egg
2 piece fresh ginger (10g), grated
3 teaspoon small oelek, (bottle chopped chilli)
2 cloves garlic, crushed
2 green onions (green shallots), chopped
1/2 cup firmly packed fresh coriander leaves
1 teaspoon ground cumin
2 teaspoon finely grated lime rind
salt and freshly ground black pepper
Method
Tofu fritters
1. To make tofu fritters, process the fritter ingredients until just combined.
2. Heat the oil in a large saucepan or wok. Shape heaped tablespoons of the fritter mixture in ovals or rounds.
3. Deep-fry them, in patches, in the hot oil until browned lightly. Drain on absorbent paper.
4. Serve the fritters immediately with whole lettuce leaves, carrot, cucumber, lime and sweet chilli sauce.
Note suitable to freeze or microwave.
Note
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.