Vegan tofu patties are such a good way to use foraged wild garlic. They're easy-to-make, delicious and nutritious. Stuff them into pitta breads, burger buns or sandwiches. Serve with a dip as an appetiser or for parties. Or nestle into a buddha type bowl.
Whizz all of the ingredients, except the carrot and lemon zest, up in a food processor until the tofu turns green and the mixture starts to clump together. It doesn't need to be smooth and it's fine for the herb pieces to vary in size.
1 lemon, 40 g wild garlic leaves, 10 g fresh parsley, 280 g firm tofu, 50 g rolled oats (porridge oats), ½ tsp sea salt, good grinding of black pepper
Stir in the grated carrot and lemon zest.
1 carrot
Place a non-stick frying pan over a medium heat and add one tablespoon of the oil. As soon as its hot, dollop spoonfuls of the mixture into the hot pan and form into round discs with a spatula (see note 1 below). Place them well apart, so you have room to manoeuvre.
Fry for five minutes until crisp and golden on the bottom, then flip over and fry for a further three to four minutes. Transfer to a plate and keep warm in the oven.
Add the remaining oil and repeat until you have no mixture left. I got seven patties to the pan in the first round and squeezed eight into the second.
Check for seasoning and add a little more salt, pepper, lemon juice or all three to taste.
Notes
Do read the post, as well as this recipe card. You'll find lots of useful tips and additional information there.You can swap the wild garlic for other soft leafy greens. Spinach is good as is parsley or a mix of parsley and coriander (cilantro). If you do this, you'll need to grate in a good sized clove of garlic.Note 1 - Use an ice-cream scoop with trigger to both measure and form the patties. A regular scoop will make eight burger sized patties and a small one will make thirteen to fourteen.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.