Making these with the nori and vegetarian stir fry sauce was an experiment that came out really well however the basic recipe is one I use often with varied flavourings. They are wonderful made with some chopped onions, mushrooms and herbs and equally good with Indian spices.
Makes 10 cakes
1 tin of chickpeas
1 block of tofu, pressed
3 medium potatoes
2 sheets of sushi nori, torn into small pieces
2 tbsp of chinese stir fry sauce
1 tsp of worcester sauce
salt and pepper
3 tbsp of brown rice flour
1 teaspoon of xanthan gum
1 cup (or more if needed) of gram flour
Oil for cooking
Peel, chop and boil the potatoes until soft.
Whilst they are cooking grate the pressed tofu into a bowl. Blend the drained (save the water) tin of chickpeas until they form a very rough paste, add to the tofu.
Mix together with the nori, vegetarian stir fry sauce, Worcester sauce and xanthan gum.
Drain the cooked potatoes and mash into the mix. Add the flours and season well.
Heat oil in a pan and place scoops of the mixture into it when heated. (I use an ice cream scoop to get them all the same size. Press them down with a spatula to flatten and cook over a medium heat for approximately five minutes each side or until golden brown.
For the mayo I used this wonderful and simple recipe, it’s great as it uses the water from the tin of chickpeas!
Here they are served with paprika and cayenne sweet potato wedges and salad.