- 400 grams sliceable Tofu
- 1 Onion
- 1 Carrot (about 100 grams)
- 1 red Chile pepper
- 50 grams Emmentaler cheese
- 4 sprigs Parsley
- 2 Eggs (large)
- ½ Lemon
- 1 Garlic clove
- 3 sprigs Mint
- 150 grams Yogurt (low-fat)
- Cayenne pepper
- 1 tablespoon Canola oil
Pat dry the tofu and cut into small cubes.
Place tofu cubes in a kitchen towel and squeeze firmly.
Peel the onion and chop coarsely. Trim carrot, rinse, peel and roughly chop. Add to a blender with the tofu and puree.
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.
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.
Meanwhile, squeeze half a lemon. Peel the garlic and press through a garlic press into a bowl.
Rinse mint, shake dry, pluck leaves, chop finely and add to the garlic.
Stir in yogurt and 1-2 tablespoons lemon juice. Season with salt, pepper and cayenne pepper.
With damp hands, shape tofu mixture into 8 flat patties.
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.