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Dilled Potato and Tofu Cakes

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Dilled Potato and Tofu Cakes

 

1/2 cup sour cream

2 tsps. dill, or 2 tbsps. fresh, chopped

3 russet potatoes, peeled and cubed

2 tbsps. olive oil

3 scallions, trimmed and thinly sliced

6 ozs. firm tofu, drained and chopped

2 eggs

1 egg white

3 tbsps. dill, or 1/2 cup fresh, chopped

1 tbsp. lemon juice

1 tbsp. sour cream

1 tbsp. unsalted butter

 

Combine first 2 ingredients in a bowl. Cover and

refrigerate until ready to use. Place potatoes in a

steamer basket over boiling water in a saucepan. Cover

and steam about 15 minutes or

until tender. Drain potatoes, return to saucepan and

set pan over low heat about 1 minute to dry out

potatoes. Thoroughly mash potatoes and chill in

freezer about 20 minutes. Heat half the oil in a

heavy nonstick skillet over medium heat. Sauté

scallions 3 to 4 minutes, or until tender. Add tofu

and

sauté another 2 to 3 minutes. Transfer to potatoes.

Beat eggs and egg whites together. Add to potato

mixture along with remaining ingredients, except

butter. Add salt and pepper to taste. Mix thoroughly.

Heat half the remaining oil and butter in skillet over

medium heat. Form batter into patties about 3 inches

wide by 1 1/2 inches thick, enough for 2 per serving.

Sauté in batches 3 to 4 minutes per side, or until

golden. Repeat process until all the cakes are cooked.

Serve patties with dill cream. Serves 4.

 

 

 

 

 

 

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