1 tsp cumin seeds
227g pack tofu coarsely grated
handful coriander sprigs, stems and leaves finely chopped
handful mint leaves, finely chopped
1 tbsp chives
thumb-size piece ginger, grated
1 tbsp garlic infused oil
2 eggs, beaten
2 tbsp gluten free plain flour
sunflower oil, for frying
lemon wedges and sweet chili sauce, to serve
Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly.
Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties.
They can now be chilled until ready to cook, or cooked straight away.
Reheat the pan over a medium flame and add enough oil to cover the base of the pan.
When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly.
Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.
Recipe adapted from: Good Food