Tofu Corn Cakes
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
279
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 265 mg | (7 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 3 g |
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.
