Sweet potato & tofu fritters, gado gado salad
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Gado Gado dressing
Sweet potato and tofu mix
Cucumber (use ½ supplied)
Tomato (use ½ supplied)
PANTRY STAPLES: Cooking oil, salt
YOU’LL NEED: Char grill or BBQ or frying pan, medium frying pan, sieve or colander, knife, chopping board
ALLERGENS: Garlic, onion, nuts, egg, wheat, gluten
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
1. Prepare the ingredients: Wash all the vegetables. Thinly slice the carrots. Thinly slice the cabbage. Thinly slice the snow peas. Peel and slice the potatoes. Cut the tomatoes into wedges.
2. Cook the potato and the eggs: Bring a saucepan of salted water to the boil. Add the potatoes and eggs into the pan. Boil for 8 minutes. Drain and cool slightly. Peel the eggs under running water and halve.
3. Make the fritters: Heat a splash of oil in a medium frying pan over medium heat. Using a spoon, shape about 2 tablespoons of the sweet potato and tofu mixture into patties. Add to the pan. Cook the fritters for 3 minutes on each side or until cooked through, using a turner to flip them.
4. To serve: Place the cabbage, carrots, snowpeas, tomatoes and potatoes on the serving plates. Top with the egg and fritters. Spoon the Gado Gado sauce over the salad.