BRYANNA’S PERSIAN-STYLE VEGAN POTATO PATTIES (Kuku Sib-Zamini)
Makes 9 pancakes
2 large russet potatoes
8 ounces medium-firm tofu, drained and mashed
1/4 cup chickpea flour (besan)
2 cloves garlic, crushed
2 teaspoons good-quality curry powder
1 teaspoon salt
1/2 teaspoon baking powder
freshly-ground black pepper to taste
1/4 cup chopped Italian parsley
1 tablespoon olive oil for frying
Peel the potatoes cut them in half. Steam them until they are just barely done (still a bit firm). (Alternatively, you can microwave-steam the potatoes in a covered Pyrex casserole for 4 to 5 minutes, or are just barely done but still a bit firm.) Cool the potatoes in the freezer while you gather the other ingredients, mash the tofu, etc..
Grate the cooled-down potatoes on a box grater into the mashed tofu in a medium bowl. Add the remaining ingredients and mix well. Divide into 9 equal portions and form into patties.
Heat 1/2 tablespoon of the oil in a medium to large non-stick skillet over medium-high heat. Cook half of the patties for about 3 minutes per side, or until they are golden brown on each side, handling gently. Repeat with the other 1/2 tablespoon olive oil and the rest of the patties. Serve hot.
Nutrition (per 1 patty): 110.6 calories; 23% calories from fat; 3.0g total fat; 0.0mg cholesterol; 217.8mg sodium; 414.5mg potassium; 17.5g carbohydrates; 1.6g fiber; 0.9g sugar; 15.8g net carbs; 4.5g protein; 2.1 points.