1 Pat dry the tofu and cut into small cubes.
2 Place tofu cubes in a kitchen towel and squeeze firmly.
3 Peel the onion and chop coarsely. Trim carrot, rinse, peel and roughly chop. Add to a blender with the tofu and puree.
4 Trim chile pepper, cut in half lengthwise, remove the seeds, rinse and chop coarsely. Finely grate cheese. Rinse the parsley, shake dry, pluck off the leaves and chop coarsely.
5 Add parsley, cheese, chile pepper, 1 egg and 1 egg yolk to the tofu mixture (save remaining egg white for another use). Season with salt and pepper. Mix well, cover and refrigerate for 1 hour.
6 Meanwhile, squeeze half a lemon. Peel the garlic and press through a garlic press into a bowl.
7 Rinse mint, shake dry, pluck leaves, chop finely and add to the garlic.
8 Stir in yogurt and 1-2 tablespoons lemon juice. Season with salt, pepper and cayenne pepper.
9 With damp hands, shape tofu mixture into 8 flat patties.
10 Heat oil in a non-stick pan. Cook patties over medium heat until golden brown on each side, 3-4 minutes. Serve with the dipping sauce.