Carrot patties with peanut sauce

Ingredients for 13 servings:

• 200 g tofu, plain
• 1 tbsp ground blue fenugreek
• 1 tbsp herbal salt
• 3 tbsp soy sauce, approx. (Tamari)
• 350 g carrot(s), approx.
• 8 peppercorns, ground
• 300 g corn, ground
• 200 g water
• Salt and/or tamari
• Olive oil, for frying
• 500 ml natural soy drink
• 1 bay leaf
• Nutmeg, freshly grated
• ½ tsp vegetable broth, granulated
• ½ onion(s), grated
• 1 tsp sugar
• 1 pinch of salt
• 100 g peanuts, blanched, finely ground
• Water
• 1 tsp sugar
• 1 tsp salt
• 1 pinch of turmeric
• 1 head of cauliflower

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free, egg-free, dairy-free, vegan

Patties: Mash 13 pieces of tofu with a fork, sprinkle with blue fenugreek and herb salt, add tamari, and let it simmer. Finely grate the carrots, grind the peppercorns, and grind the corn. Combine all ingredients, add water, mix, season with salt or tamari, and fry in batches on both sides in hot olive oil over medium heat. Peanut sauce: Rinse the saucepan with cold water, bring the soy milk to a boil with the remaining ingredients, reduce the heat to low, and let it simmer until the sauce thickens. Cauliflower: Bring the water to a boil with salt, sugar, and turmeric. Add the cut-apart cauliflower head and cook until al dente or tender. Serve immediately with hot boiled potatoes. My own recipe.