Golden Carrot and Cashew Cakes

1. 1

   Puree carrots in a blender or food processor; place in bowl.

2. 2

   Add cashews.

3. 3

   Drain tofu; squeeze out as much water as possible.

4. 4

   Mash tofu with fork; add to carrots.

5. 5

   Add scallions, coriander and salt; mix well.

6. 6

   Form mixture into 6 cakes.

7. 7

   Heat griddle; brush with oil.

8. 8

   Fry cakes over medium heat until golden brown, about 3 minutes per side.

9. 9

   Note: If you use fresh carrots, they must be cooked in boiling water until very soft.

10. 10

    Frozen carrots usually are soft enough not to require cooking after thawing.

* Per serving · 4 servings · Values may vary.

No additional tips available.