Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 @@@@@ Golden Carrot and Cashew Cakes - Indian 1/2 lb. frozen sliced carrots, thawed (see note) 1 cup ground cashews 8 oz. extra-firm Japanese-style silken tofu or hard Chinese-style tofu 2 scallions, minced 1 tsp. ground coriander seed 1/2 tsp. salt 1 Tbs. canola oil for frying Purée carrots in a blender or food processor; place in bowl. Add cashews. Drain tofu; squeeze out as much water as possible. Mash tofu with fork; add to carrots. Add scallions, coriander and salt; mix well. Form mixture into 6 cakes. Heat griddle; brush with oil. Fry cakes over medium heat until golden brown, about 3 minutes per side. Note: If you use fresh carrots, they must be cooked in boiling water until very soft. Frozen carrots usually are soft enough not to require cooking after thawing. Serves 6 Source: Vegetarian Times Issue: August 1, 1996 p.44 Formatted by Chupa Babi: 06.22.08 Nutritional Information Per CAKE: Calories: 200, Protein: 7g, Total fat: 15g, Carbs: 13g, Cholesterol: 0mg, Sodium: 227mg, Fiber: 2g, Sugars: 0g These main-dish cakes are so good and so fast that you will want to serve them often. We like to top each one with a teaspoon of mango chutney and serve with an Indian basmati rice. ----- Quote Link to comment Share on other sites More sharing options...
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