VEGETARIAN DELIGHT
You’ll want to dig right into these sweet potato and tofu patties.
Patties 2 cups (250 g) sweet potatoes, peeled and grated 6 oz (170 g) firm tofu, patted dry and grated 1 cup (120 g) feta cheese, crumbled 5 eggs, lightly beaten 1/2 cup (75 g) unbleached all-purpose flour 2 green onions, chopped 1/4 cup (10 g) cilantro, finely chopped 1/2 tsp ground coriander seeds 1 pinch cayenne pepper 2 tbsp (30 ml) vegetable oil Sauce 1 cup (250 ml) tzatziki sauce 1 tbsp mint, finely chopped Patties
With the rack in the middle position, preheat the oven to 350 F (180 C). Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, combine all of the ingredients except the oil. Lightly season with salt and pepper.
In a large non-stick skillet over medium heat, cook a few patties at a time in the oil, using 1/4 cup (60 ml) of the mixture for each, and flattening them as they cook. Brown on both sides, then drain on paper towels before placing on the baking sheet.
Bake for 10 minutes or until cooked through. Sauce
In a small bowl, combine the tzatziki and mint. Season with salt and pepper. Serve the patties hot or at room temperature with the sauce.
Makes 4 servings