- a little pepper
- clarified butter to fry
- 0.5 tsp. salt
- 300 g courgette, coarsely grated
- 350 g tofu, plain, coarsely grated
- 100 g Gorgonzola cheese
- 50 g pine nuts, coarsely chopped, roasted, cooled
- 50 g day-old bread, without crust, finely chopped
- 3.5 dl water
- 250 g frozen peas, defrosted
- 1.5 tsp. lime juice
Salt the courgette, steep for approx. 15 mins. Drain the released juice and also squeeze out the courgette. Mix the courgette well with the remaining ingredients and a little pepper in a bowl, briefly knead by hand. Leave the mixture to steep for approx. 15 mins. Divide the mixture into 12 portions, shape in little balls, flatten a little.
Heat the clarified oil in a non-stick frying pan and reduce the heat. Fry the cakes in batches over a medium heat for about 6 mins. on each side, keep warm.
Bring water to the boil and salt. Add the peas, cover and simmer over a medium heat for around 15 mins. Transfer the peas to a measuring jug with the liquid, finely puree. Strain the mixture back into the pan through a sieve. Stir in the lime juice, season the sauce. Serve the pea sauce with the tofu cakes.
- Cheese Dishes
- 40 mins Preparation/cooking time: ca. 40m
- Servings For 4 people
- Nutrition 364 Kcal