vegan, gluten-free serves 2 For the tofu fritters: 125 g of De Hobbit tofu, 1 red onion (finely chopped), 1 large carrot (grated), 1 clove of garlic (pressed), 1 handful of fresh parsley (finely chopped), 1 tbsp soy sauce, salt and pepper, ½ tsp cumin, ½ tsp turmeric, 1 tbsp almond butter or tahini, 2 tbsp olive oil, zest of one 1 organic lemon, 2 to 3 tbsp almond flour, 1 tsp agar-agar (thickener) For the sauce: 150 g unsweetened soya yoghurt, 1 handful of parsley (finely chopped), salt and pepper, juice of ½ lemon
Mix the tofu fritter ingredients together in a bowl and leave to rest in the fridge for 30 minutes. In the meantime, make the sauce by mixing all the remaining ingredients. Knead into little burger shapes. Alternatively, use a metal ring cutter for more consistent shapes. Fry in olive oil until golden brown on both sides. Serving tip: serve with the sauce and a fresh salad.