Tofu patties with paprika relish

Ingredients for 2 servings:

• 200 g natural tofu
• 1 tsp allspice d’Espelette
• 1 onion(s)
• 1 clove(s) garlic, finely diced, optional
• 150 g carrot(s), prepared and weighed
• 50 g grated cheese, e.g. Gouda spicy
• 1 egg(s)
• 2 tbsp almonds, ground
• some salt and pepper, freshly ground
• some oil for frying
• ½ bell pepper(s), red
• 1 tsp allspice d’Espelette
• 1 clove(s) garlic
• 100 ml water
• 2 tbsp vinegar, e.g. raspberry vinegar
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

low-carb

Finely dice the bell pepper and press the garlic or dice it very finely. Bring to a boil with the remaining relish ingredients and reduce the heat to a simmer until thickened. Season to taste and let cool. Trim and dice the carrot, peel and dice the onion. Shred the tofu and puree it finely with the carrot and onion in a blender or with a hand blender. Stir in the egg, almonds, cheese, salt, and, if desired, 1 press-through garlic clove, and season well with salt and pepper. Let it simmer briefly. Heat 2-3 tablespoons of oil in a non-stick pan and add 2-3 tablespoons of the tofu mixture to each patty. Shape the mixture into patties using the back of a spoon. Cover and fry over medium heat until the underside is lightly browned. Carefully flip with a spatula and continue frying until the second side is lightly browned. Divide the patties among plates, spread with the relish, and serve with a salad. You should make 6-8 patties, depending on the size of your pan. Cook in two batches. The mixture will be quite crumbly, so carefully turn and remove.