Tofu Corn Cakes
(2 votes)
(2 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
253
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 kcal | (12 %) | ||
| Protein | 12.01 g | (12 %) | ||
| Fat | 17.67 g | (15 %) | ||
| Carbohydrates | 10.96 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.34 g | (4 %) |
more nutritional values
| Vitamin A | 85.93 mg | (10,741 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 4.38 mg | (37 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.29 mg | (11 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 42.22 μg | (14 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 1.69 μg | (4 %) | ||
| Vitamin B₁₂ | 0.57 μg | (19 %) | ||
| Vitamin C | 3.78 mg | (4 %) | ||
| Potassium | 135.35 mg | (3 %) | ||
| Calcium | 120.6 mg | (12 %) | ||
| Magnesium | 23.11 mg | (8 %) | ||
| Iron | 2.63 mg | (18 %) | ||
| Iodine | 26.55 μg | (13 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 2.59 g | |||
| Cholesterol | 77 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Corn (canned)
- 300 grams Tofu (natural)
- 2 scallions
- 1 garlic clove
- 3 Tbsps vegetable oil
- ½ handful fresh Fresh herbs (such as parsley and coriander)
- 2 eggs
- 3 Tbsps breadcrumbs
- 1 Tbsp ground almonds
- 1 pinch ground Cumin
- ½ tsp Curry powder
- salt
- freshly ground peppers
Preparation steps
1.
Drain the corn through a sieve, and chop coarsely. Finely mash the tofu with a fork. Rinse, clean and cut the scallions into small rings. Peel the garlic and finely chop. Sauté scallions and garlic for 1-2 minutes in 1 tablespoon of oil until translucent. Rinse the herbs, shake dry, pluck off the leaves and chop finely.
2.
Mix the tofu with the garlic, scallions, herbs and corn in a bowl. Stir in the egg, breadcrumbs, almonds, cumin and curry, and season the mixture with salt and pepper. Mix in extra breadcrumbs, if necessary. Then form into 4 equal patties and fry these in a hot pan with the remaining oil, until golden brown, for about 4 minutes on each side. Drain on paper towels and serve with a tomato salsa, as desired.
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