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1
Cook the rice according to the instructions on the packet, until tender.
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2
Drain the rice.
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3
Heat the vegetable oil in a large, heavy frypan and cook off the onion and garlic over a low heat, stir occassionally, for about 5 minutes.
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4
The onion should be softened and golden.
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5
Meanwhile, spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned.
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6
Alternately, you can toast the peanuts using a dry pan on the stove top- keep them moving while heating.
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7
Place the toasted peanuts, onion, garlic, rice, crumbled tofu, coriander and parsley (can use just 1/2 cup or either cilantro or parsley if wished) in a food processor.
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8
Add a little salt and pepper to seson if desired.
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9
Process until the mixture forms a thick paste.
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10
If it is too thick, add a little water.
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11
Divide the mixture into eight equal portions and form each mound into a cutlet, flat square or burger shape.
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12
Heat the olive oil on a large, heavy frypan.
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13
Add the cutlets and cook for about 5-10 minutes on each side, until they turn golden brown and are heated through.
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14
THis step can be done in two batches if needed.
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15
Drain the cutlets on kitchen paper.
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16
Can be kept warm in the oven if cooking in two or more batches.
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17
Serve and enjoy.
