Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Golden Carrot and Cashew Cakes

These main-dish cakes are so good and so fast that you will want to serve them often. We like to top each one with a teaspoon of mango chutney and serve with an Indian basmati rice.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

These main-dish cakes are so good and so fast that you will want to serve them often. We like to top each one with a teaspoon of mango chutney and serve with an Indian basmati rice.

Servings
CAKE

Ingredients

  • 1/2 lb. frozen sliced carrots, thawed (see note)
  • 1 cup ground cashews
  • 8 oz. extra-firm Japanese-style silken tofu or hard Chinese-style tofu
  • 2 scallions, minced
  • 1 tsp. ground coriander seed
  • 1/2 tsp. salt
  • 1 Tbs. canola oil for frying

Preparation

  1. Purée carrots in a blender or food processor; place in bowl. Add cashews. Drain tofu; squeeze out as much water as possible. Mash tofu with fork; add to carrots. Add scallions, coriander and salt; mix well. Form mixture into 6 cakes. Heat griddle; brush with oil. Fry cakes over medium heat until golden brown, about 3 minutes per side.
  2. Note: If you use fresh carrots, they must be cooked in boiling water until very soft. Frozen carrots usually are soft enough not to require cooking after thawing.

Nutrition Information

  • Serving Size Serves 6
  • Calories 200
  • Carbohydrate Content 13 g
  • Cholesterol Content 0 mg
  • Fat Content 15 g
  • Fiber Content 2 g
  • Protein Content 7 g
  • Saturated Fat Content 2 g
  • Sodium Content 227 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g