of a recipe found in a little booklet called Cooking with
Tofu by Mary Anna DuSablon, A Storey Country Wisdom Bulletin,
- 1 large
sweet potato, cooked until soft, cooled, peeled, and mashed
(about 2 cups)
- ~6 ounces
firm tofu (cut a 12 ounce package of Mori-Nu tofu in half)
- 1 cup
dry whole grain bread crumbs (I always make crumbs from
the heels of bread and keep them in a Ziploc bag in my
freezer ready to use)
- 2 Tbsp.
thinly sliced green onion (white and green portions)
- 2 Tbsp.
red sweet pepper, finely diced
- 1/4 teaspoon
curry powder (more or less to taste)
- dash salt
- 1/4 cup
Using a fork,
mash all ingredients, except the flaxseed and oil. You could
use a food processor or potato masher, too. Form into 8 patties.
Dip each side into the ground flaxseed. Fry using as little
oil as possible over medium heat 5-6 minutes per side until
lightly golden brown and crusty on the outside. The inside
will still be soft.
This is a
delicious and beautiful side dish. Any extras can be frozen
for future use or refrigerated and then used as a filling
for sandwiches, pita bread, or roll-ups within a few days.