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Zucchini tofu fritters with blistered tomatoes

Serves: 4
Prep: 20
Cook: 25

    Ingredients

    • 2 medium zucchini
    • 250g cherry tomatoes
    • 175g silken firm tofu, drained well
    • 2 eggs
    • 150g wholemeal flour
    • 225mL So Good Soy Milk Regular
    • 2 green shallots, finely sliced
    • ¼ cup chopped mint
    • ¼ cup chopped dill
    • 1 ½ tsp finely grated lemon rind

    Method

    1. Step 1

      Roughly grate zucchini. Set aside on several layers of paper towel for 30 minutes to absorb excess liquid. Chop tofu into 1cm cubes.

    2. Step 2

      Preheat oven to 200C. Slice cherry tomatoes in half and place on a lined baking tray. Spray with a little olive oil spray. Roast for 15 minutes or until tender and wilted. Remove and keep warm.

    3. Step 3

      Place eggs in a large bowl with sifted flour and So Good Soy Milk Regular. Whisk until smooth then stir through grated zucchini, shallots, herbs, lemon rind and tofu.

    4. Step 4

      Heat a large non-stick frypan over medium heat and spray pan with olive oil spray. Working in batches, drop spoonfuls of mixture (approx. 2 tablespoons) into the pan and cook for 3 minutes each side until golden.

    5. Step 5

      Serve fritters with blistered tomatoes, scattered with extra herbs and lemon wedges.

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