Sig’s Courgette, Lentil & Tofu Fishcake

The use of tofu in this recipe provides a plant-based alternative to traditional fishcakes while still maintaining a delicious and satisfying taste.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Sig’s Courgette, Lentil & Tofu Fishcake

Cooking Method: Frying Cuisine: International Courses: Appetizer, Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Courgette
• 100 gram Lentils
• 200 gram Tofu
• 100 gram Onion
• 2 clove Garlic
• 20 gram Fresh parsley
• 1 teaspoon Lemon zest
• 1 teaspoon Lemon juice
• 50 gram Breadcrumbs
• 30 gram Flour
• 2 teaspoon Vegetable oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Grate the courgette and squeeze out any excess moisture.
2. Cook the lentils according to package instructions, then drain and set aside.
3. In a large bowl, crumble the tofu and add the grated courgette, cooked lentils, finely chopped onion, minced garlic, chopped parsley, lemon zest, lemon juice, breadcrumbs, flour, salt, and black pepper.
4. Mix everything together until well combined.
5. Shape the mixture into fishcake patties.
6. Heat vegetable oil in a frying pan over medium heat.
7. Fry the fishcakes for about 3-4 minutes on each side until golden brown.
8. Remove from the pan and let them rest for 10 minutes.
9. Serve hot with a side salad or your favorite dipping sauce.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.