350g (drained weight) ﬁrm organic tofu, coarsely grated
1 lemon grass stalk remove outer layer chop ﬁnely
2 organic garlic cloves, chopped
2.5cm/l inch piece organic ginger, grated
2 kafﬁr lime leaves, ﬁnely chopped
2 organic shallots, ﬁnely chopped
1 fresh organic red chilli, deseeded chop ﬁnely
4 tbsp chopped fresh organic coriander
90g plain organic ﬂour, plus extra for ﬂouring
Pinch of salt
Olive oil for cooking
3 tbsp white distilled vinegar
2 organic spring onions, ﬁnely sliced
1 tbsp organic caster sugar
1 fresh organic chilli, ﬁnely chopped
2 tbsp chopped fresh organic coriander
Pinch of salt
1. To make the chilli dip, mix all the ingredients together in a small serving bowl and set aside.
2. Mix the tofu with the lemon grass, garlic, ginger, lime leaves, shallots, chilli and coriander in a mixing bowl. Stir in the flour and salt to make a coarse sticky paste. Cover and place in the refrigerator for 1/2 an hour to let the mixture ﬁrm up a bit.
3. Remove mixture from refrigerator and form into 8 golf ball size balls, with ﬂoured hands, flatten into circles. Heat enough oil to cover the bottom of a large, heavy based frying pan over medium heat. Cook the cakes in 2 batches, turning halfway through, for 4-6 minutes, or until golden brown. Drain on kitchen paper and serve warm with the chilli dip in side dish.
These can be used as Vegeterian burgers. Pop them in a fresh roll with salad cheese and tomato sauce for the kids or add some mango chutney.
2-3 pocket pitta bread or Turkish bread
Organic olive oil, for shallow frying
3 organic tomatoes chopped coarsely
1 organic green capsicum diced coursley
2 organic Lebanese cucumbers sliced
6 organic red radishes sliced thinly
4 organic spring onions, sliced thinly
1/2 cup organic chopped flat-leaf parsley
1/2 cup coarsely chopped organic mint
Lemon Garlic Dressing
2 cloves organic garlic, crushed
1/4 cup (60ml) organic olive oil
1/4 cup (60ml) organic lemon juice
Halve pitta or Turkish bread horizontally; cut into 2.5cm pieces. Heat oil in wok; shallow-fry, in batches, until browned lightly and crisp. Drain on absorbent paper.
Make lemon garlic dressing.
Just before serving, place about three-quarters of the pitta/Turkish bread in large bowl with dressing and remaining ingredients; toss gently to combine.
Sprinkle remaining pitta/Turkish bread over fattoush. Mix salad and serve.