Delicious, nutritious and a hit with the man of the house… These are great with salad for a main meal or 1-2 can be eaten as a healthy snack.
1 1/2 cups of cooked corn kernals
1 tablespoon of grated ginger
300 g firm tofu, roughly grated
3-4 spring onions chopped
1/2 bunch fresh coriander chopped
3 Tbsp of organic peanut butter
2 Tbsp of gluten free flour
Heat a pan with a bit of oil and add kumara, corn and ginger. Cook for 5 minutes until it starts to soften. In a large bowl add the kumara mix to the tofu, spring onions, coriander and peanut butter. Knead into a doughy consistency that is creamy and sticky. Rest for half an hour. Mould into small patties or cakes and dust with flour. Add some oil to a pan and cook the cakes in batches for 2-3 minutes each side until golden brown.