Pea patties with mint, herb dip and salad

Ingredients for 4 servings:

• 150 g natural tofu
• 150 g smoked tofu
• 1 onion(s)
• 200 g peas, frozen, thawed
• 1 tbsp soy flour or oat flour or other flour
• 50 g breadcrumbs
• Nutmeg, freshly grated
• 1 bunch of mint
• 1 bunch of mixed herbs, e.g. basil, parsley, chives or frozen garden herbs
• 200 g yogurt substitute or quark substitute, e.g. soy, almond, oat
• 1 tsp mustard, medium hot
• 150 g salad mix, e.g. baby spinach, rocket, leaf lettuce
• 100 g raspberries or grapes, or fruit of your choice
• 2 tbsp vinegar
• 3 tbsp oil
• 3 tbsp cooking oil
• salt and pepper
• 1 pinch of chili flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

vegan

For the patties, grate the tofu using a vegetable grater. Peel and finely dice the onion. Roughly chop the thawed peas in a food processor. Mix the flour with 2 tablespoons of water. Pick and finely chop the mint leaves. Mix everything together and knead by hand. Bind with breadcrumbs and season with salt, pepper, and nutmeg. Form about 8 patties and fry in a pan with hot oil for about 5 minutes on each side. For the dip, wash the fresh herbs and pat dry. Pick the leaves and finely chop them. Mix with the yogurt alternative and the mustard. Mix with salt, pepper, and chili flakes. For the salad, make a dressing with vinegar, oil, salt, and pepper. Arrange the washed and well-drained lettuce on large plates. Drizzle with the dressing and top with raspberries, grapes, or other fruit. Place the cooked patties on the salad and serve with the herb dip.