Tofu Cakes with Dip
Ingredients
- For the dip
- ½ green Bell pepper
- 1 garlic clove
- chili peppers (per 1 fresh green and red)
- 50 milliliters mild Red wine vinegar
- 2 Tbsps Lime juice
- 1 Tbsp sugar
- For the tofu cakes
- 400 grams Tofu
- 1 small bunch parsley
- 1 small red chili pepper
- 1 onion
- 1 carrot
- 100 grams grated Emmentaler cheese
- 2 eggs
- salt
- Black pepper
- clarified butter
Preparation steps
For the dip: Rinse the peppers, remove the seeds, and cut into cubes. Peel the garlic and chop finely.
Rinse the chilies and clean, making sure to remove the seeds. Finely chop. Mix the chilies, garlic, and bell peppers in a small pot. Add about 200 ml (approximately 1 cup) of water with the vinegar, lime juice, and sugar. Bring to a boil and simmer for about 15 minutes.
For the tofu cakes: Cut the tofu into small pieces. Rinse the parsley, shake dry, pluck the stems and chop. Rinse the chilies, clean and remove the seeds. Chop finely. Peel the onion and chop. Rinse peel and dice the carrot.
Puree the tofu, parsley, and carrots in a blender. Add the eggs, cheese, and chili peppers. Mix and season with salt and pepper. Chill for 1 hour in the fridge.
Form the tofu into flat patties. Heat some butter in a pan and brown the patties on both sides until golden brown.
Serve the tofu cakes with the dip.
