Tofu and Potato Cutlet

4 May

I made spicy tofu lettuce wraps the other night but the husband didnt really digg them, so I was left with a bowlful of the tofu filling and the hate-to-waste-food nut that I am, I saved it and let my imagination run wild and came up with these the next day. Trust me, they look(and of course, taste) better in reality than this awful camera-phone picture.

img_0347

Here’s how the recipe goes –

Ingredients:

A cup and half of tofu mixture (use leftover wrap filling, otherwise you could make it using hand crumbled tofu, chopped red chilies, onions, minced ginger and garlic and if you like peas and carrots too)

4-5 boiled and mashed potatoes

1/4 cup shredded cheese (optional)

salt to taste

bread crumbs to cover the cutlet (optional, I dint use them)

Method:

Mix all the ingredients together, make round balls and press them with your hands into patties/cutlets. If you are using bread crumbs then roll the patties in them. Place the patties on a baking sheet lined with aluminum foil sprayed with oil. Bake on both sides in a 300-350 deg oven for 15 min on each side. The cutlets will be brown and crisp when done. You can even shallow fry them on the stove top in a pan. Cool slightly and serve with hot sauce or mint chutney. D-E-L-I-C-I-O-U-S!!!

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One Response to “Tofu and Potato Cutlet”

  1. Swaram May 5, 2009 at 2:39 am #

    Wow! Mouth-watering. Will try soon. Thanks gal 🙂

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