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 Facts

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.