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.
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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.
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
- 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.
- 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