Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Soy Cakes with Thai Dipping Sauce
- Preparation Time:
20 minutes
- Per Serve:
780 Kj (185 cals). Protein 10 g. Fat 8 g. Saturated fat 1 g. Carbohydrate 15 g.
Total sugars 3 g. Sodium 300 mg. Potassium 305 mg. Calcium 120 g. Iron 3 mg. Fibre 5 g.
- Cooking Time:
10 minutes
- Serves:
6
Ingredients:
420 g cooked soya beans
150 g firm tofu
1 medium onion,
roughly chopped
2 cloves garlic, crushed
2 tbsp chopped
fresh mint
1 tbsp chopped
fresh coriander
2 tsp sweet chilli sauce
2 slices soy and linseed bread, cut into pieces
1 cup quick-cooking oats
1 egg
1 tbsp olive oil, for shallow-frying
Sauce:
1 small Lebanese cucumber, finely diced
2 tbsp chopped fresh coriander
1 tbsp sweet chilli sauce
2 tbsp lime juice
Instructions:
1. Place the beans, tofu, onion, garlic, mint, coriander, sweet chilli sauce, bread, oats and egg in a food processor; blend until smooth.
2. Heat a little olive oil in a non-stick frypan and cook tablespoons of the mixture over a moderate heat for 2 minutes each side or until golden. Drain well.
3. Combine the sauce ingredients and serve with the soy cakes. Makes 20 cakes.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
