Cabbage and Tofu Patties with Mushrooms and Bell Peppers

Ingredients:

For the Patties:

250g tofu, drained and crumbled
1/2 small cabbage, finely shredded
30g mushrooms, finely chopped
40g bell peppers, finely chopped
15g garlic, minced
20g green onions, finely chopped
3 eggs, beaten
3 tbsp corn starch
1 tbsp soy sauce
1/4 tsp salt
Black pepper, to taste
2 tbsp cooking oil (for the mixture)
Cooking oil (for frying)
For the Dipping Sauce:

1 tbsp mayonnaise

Instructions:

Prepare the Tofu:
Drain the tofu well and crumble it into a large mixing bowl.

Prepare the Vegetables:
Finely shred the cabbage, chop the mushrooms, bell peppers, and green onions, and mince the garlic.
Add the shredded cabbage, chopped mushrooms, bell peppers, garlic, and green onions to the bowl with the crumbled tofu.

Mix the Ingredients:
Add the beaten eggs, corn starch, soy sauce, salt, and black pepper to the tofu and vegetable mixture.
Mix everything thoroughly until well combined. The mixture should be slightly sticky and hold together when formed into a patty.

Shape the Patties:
Form the mixture into small patties, about the size of the palm of your hand.

Cook the Patties:
Heat cooking oil in a large skillet over medium heat.
Fry the patties in batches, cooking each side for about 4 minutes until golden brown and crispy. This should take about 8 minutes per batch.

Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.

Prepare the Dipping Sauce:
In a small bowl, mix the mayonnaise with a splash of soy sauce or your favorite condiment to taste.

Serve:
Serve the cabbage and tofu patties hot, with the dipping sauce on the side.

Serving Suggestions:

Serve the patties with a side of steamed rice or a fresh salad.
These patties also pair well with a tangy dipping sauce like sweet chili sauce or soy-ginger dressing.

Cooking Tips:

If the mixture is too wet, add a little more corn starch or breadcrumbs to help bind the patties.
For extra flavor, you can add a pinch of smoked paprika or cumin to the mixture.

Nutritional Benefits:

Tofu: Provides plant-based protein and is a good source of calcium and iron.
Cabbage: Rich in vitamins C and K, and provides fiber for digestive health.
Mushrooms: Low in calories and a good source of antioxidants.