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Broccoli Tofu Patties
4.7 from 18 votes

Broccoli Tofu Patties

Tasty patties made with broccoli and tofu, bursting with flavor from fresh ginger and green chilies.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Calories: 243 kcal
Course: Appetizer
Cuisine: Indian

Ingredients

  • 6 cups broccoli florets
  • 14 ounces tofu firm, organic
  • 1 large potato
  • 1 inch ginger grated
  • 4 green chilies crushed
  • 1 egg white
  • 2 tablespoon neutral cooking oil generic cooking oil
  • salt to taste
Red Pepper Chutney
  • 1 large red pepper deseed and rough chop
  • ½ tablespoon neutral cooking oil generic cooking oil
  • ½ teaspoon cumin seeds
  • 4 garlic cloves
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Bring a pot of water to boil on high heat. Add washed broccoli florets to it and bring it to boil. Cook for 2 minutes and turn the heat off. Drain the water from the broccoli and keep aside
  2. Squeeze out all the water from the tofu by wrapping it in a couple of paper towels and gently pressing the water out of it
  3. Boil, peel, and mash the potato
  4. Heat 1 teaspoon oil in a pan on medium-high heat. Add tofu and crumble into small pieces with a spatula. Stir constantly until all the water from the tofu is evaporated. Pour the crumbled tofu into a mixing bowl. Add the boiled mashed potato to it
  5. Roughly mince steamed broccoli in the food processor and add it to the potato and tofu. Add crushed ginger, green chilies, and salt to taste. Mix well
  6. Make small balls from the mixture, about the size of a lemon, and then slightly press them to flatten.  Make them bigger if you want to enjoy them as burgers
  7. In a separate dish whisk the egg white with 1 teaspoon of water
  8. Put a griddle or a nonstick pan on medium heat and grease it lightly with some oil. Dip the flattened cutlets in the egg whites and put them on the griddle
  9. Carefully turn them over after 2-3 mins and cook the other side for another 2 mins until the cutlets have a nice golden brown color. Since we are not using any breadcrumbs in this recipe, the patties need to be flipped very gently as they can break easily. You can always use some bread crumbs to make them easy to flip and turn
Chutney
  1. Heat oil in a medium pan, add cumin seeds. Once the cumin seeds start to sizzle, add red pepper, garlic cloves, and salt. Cook covered on low heat for 5 mins stirring a couple of times. Turn off the heat and allow it to cool down
  2. Add to a blender and blend together to make smooth chutney
  3. Chutney can be refrigerated for up to a week

Notes

  • Substitute for egg whites - mix 1 tablespoon of corn starch in 3 tablespoons of water, dip and coat the patties in it before pan frying

Nutrition Information

Calories 243kcal (12%) Carbohydrates 18g (6%) Protein 14g (28%) Fat 14g (22%) Saturated Fat 1g (5%) Sodium 505mg (21%) Potassium 542mg (12%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 2134IU (43%) Vitamin C 180mg (200%) Calcium 196mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 18g 6%
Protein 14g 28%
Fat 14g 22%
Saturated Fat 1g 5%
Sodium 505mg 21%
Potassium 542mg 12%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 2134IU 43%
Vitamin C 180mg 200%
Calcium 196mg 20%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.