Mini Tofu Cakes with Pea Sauce

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 364 Kcal


  • 300 g courgette, coarsely grated
  • 0.5 tsp. salt
  • 350 g tofu, plain, coarsely grated
  • 100 g Gorgonzola cheese
  • 50 g pine nuts, coarsely chopped, roasted, cooled
  • 50 g day-old bread, without crust, finely chopped
  • a little pepper
  • clarified butter to fry
  • 3.5 dl Water
  • 250 g frozen peas, defrosted
  • 1.5 tsp. lime juice


  • Salt the courgette, steep for approx. 15 mins. Drain the released juice and also squeeze out the courgette. Mix the courgette well with the remaining ingredients and a little pepper in a bowl, briefly knead by hand. Leave the mixture to steep for approx. 15 mins. Divide the mixture into 12 portions, shape in little balls, flatten a little.
  • Heat the clarified oil in a non-stick frying pan and reduce the heat. Fry the cakes in batches over a medium heat for about 6 mins. on each side, keep warm.
  • Bring water to the boil and salt. Add the peas, cover and simmer over a medium heat for around 15 mins. Transfer the peas to a measuring jug with the liquid, finely puree. Strain the mixture back into the pan through a sieve. Stir in the lime juice, season the sauce. Serve the pea sauce with the tofu cakes.

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