Tofu Cutlets

Ingredients:

300 g soft fresh white tofu, cubed
1 large boiled potato, chopped
4 green beans, finely chopped
2 tbsp finely grated carrot
1 spring onion, finely chopped
2 tbsp sesame oil
1 large egg, lightly beaten
1 tsp salt
½ tsp black pepper
Cornflour, for dressing
Oil for deep-frying

Method:

Put the tofu in a mixing bowl and mash it finely with a fork. Mop off any liquid with paper towels.

Mix in all the other ingredients except the cornflour and frying oil. Mix well to a soft consistency, adding a tablespoon or two of water if the mixture is dry and crumbly.

Divide the mixture into four equal portions and press them to make lightly rounded, burger-liked patties. Dust the cutlets with cornflour. You can cook them immediately, but they will firm up a little if you chill them for 30 minutes beforehand.

Heat some oil in a deep fryer or wok and fry the cutlets until they are golden brown and crip. Drain on paper towels. Serve with sliced tomatoes and a chilli sauce dip.