Preview

Tofu patties, edamame, chickpeas, avocado cream and green onion whistles

Brunch, Vegetarian, Vegan, 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.

You can also replace the traditional flour by a rice flour.

Ingredients

Recipe for 12 Tapas

Patties

1 Cup(s)

Edamame (soybeans)

1 Unit(s)

Chick peas can (540ml)

350 Gr

Tofu firm

95 Ml

Chickpea juice

3 Sprig(s)

Chopped parsley

1 Tbsp

Thyme

2 Tsp

Flour

0.50 Cup(s)

Japanese breadcrumbs (panko)

1 Tsp

Curry powder

120 Ml

Olive oil

Sauce

1 Ml

Avocado

135 Gr

Baby spinach

4 Sprig(s)

Dill

2 Unit(s)

Green onion

1 Unit(s)

Lemon juice

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 chickpeas (without the juice), season with salt and pepper, and process to a smooth paste.

Add the herbs, flour, curry powder, breadcrumbs, edamame and Parmesan cheese. Mix for a few seconds.

Transfer the dough to a bowl and cover with cling film.

In another bowl, using a whisk, whip the chickpea juice like egg whites, looking for a foamy consistency.

Add the whites to the batter with a spatula.

In a hot frying pan with oil, place balls of the dough (ice cream scoops or tablespoons), applying light pressure if necessary. Turn them several times, for about 5 to 8 minutes.

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

Process the avocado cubes, baby spinach and dill in a blender.

Transfer the mix to a bowl, add the green onion whistles, make sure you have the right seasoning
On the plate

Place the patties on a wood board, top with a nice spoonful of cream with a few sprigs of dill to finish and some fresh pepper.