Preview

Tofu patties, edamame and chickpeas, creamy dill sauce and green onion |

Brunch, Vegetarian, Salted

A tapas to eat with fingertips, a vegetarian world to discover and very surprising.

Note

Be careful with the seasoning, it plays a big part in the success of this recipe.

Ingredients

Recipe for 12 Tapas

Patties

150 Gr

Edamame (soybeans)

1 Unit(s)

Chickpea box 398 ml

225 Gr

Tofu firm

2 Unit(s)

Egg

3 Sprig(s)

Chopped parsley

1 Tbsp

Thyme

20 Gr

Flour

50 Gr

Japanese breadcrumbs (panko)

75 Gr

Grated parmesan

1 Tsp

Curry powder

2 Tbsp

Olive oil

Sauce

80 Ml

Mayonnaise

60 Ml

Sour cream

1 Sprig(s)

Dill

2 Unit(s)

Green onion

Garnish

12 Sprig(s)

Dill

Preparation time: 45 min

Preheat your Oven at 400 °F

Preparation

In boiling salted water, cook the edamame for 2 minutes.

Finely chop the dill, thyme and parsley.

Wash and rinse the chickpeas, drain them afterwards.

Cut the tofu into cubes.

Slice the green onions diagonally (whistles).
Patties

In a food processor, place the tofu and the chickpeas, salt and pepper, then mix to obtain a homogeneous paste.

Add eggs, herbs, flour, curry, breadcrumbs, edamame and Parmesan. Mix for a few seconds.

Remove the dough from the food processor, with your hands, make 12 patties.

In a hot skillet with oil, brown the patties, turn them several times, for about 8 to 10 minutes.

You can put them in the oven before serving them.
Creamy sauce

Mix all the ingredients that make up the smooth cream in a bowl. Make sure you have good seasoning of salt and pepper.
On the plate

Place the galettes on boards, top with a nice spoonful of creamy cream with a few sprigs of dill to finish and a turn of the pepper mill.