Tofu Veggie Rice Pancakes With Spicy Avocado Dip Recipe

About this recipe

Crispy rice pancakes packed with tofu and vibrant veggies, paired with a creamy avocado dip for a spicy kick.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Imperial Elephant Jasmine Fragrant Rice
• 1 Bunch Spring Onions 1 Bunch
• 100 g Wijaya Coriander Seeds 100G
• 10G Avocado Leaves, 10G
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• - Cofresh Whole Green Chilli 350g
• 1 L Olive Oil – Organic
• - Doves Farm Organic Chickpea Flour
• - Mccormick Cumin Powder
• 400 g Trs Turmeric Powder 400G
• 400G Whole Chickpeas In Water
• - Tata Salt

Instructions

1. 1. Crumble the firm tofu into small pieces and set aside in a mixing bowl.
2. 2. Grate the carrot and finely chop the spring onion and coriander, then add to the tofu.
3. 3. Mix in cooked jasmine rice, chickpea flour, cumin, turmeric, and salt, combining into a thick batter.
4. 4. Gradually add water to the batter until it reaches a pancake-consistency, stirring well.
5. 5. Heat olive oil in a non-stick pan and spoon the batter to form small pancakes.
6. 6. Cook each pancake for about 3-4 minutes per side until golden and crispy, then set aside.
7. 7. Mash the avocado in a bowl and mix with lime juice, finely chopped green chili, and a pinch of salt.
8. 8. Plate the pancakes and serve with the spicy avocado dip on the side.