Cashews and tofu got mashed with lemon grass, fresh mint and a hint of chili, then fried until crispy on the outside and soft on the inside – no wonder these were gone in mere seconds!
This batch serves 2 people as a snack or a starter – I have a feeling that next time we make these I will be doubling the recipe. The mint flavor came out quite delicate despite the seemingly large amount of mint leaves in the recipe, possibly because our mint was a little bit on the dry side.
- 200 g firm tofu, not pressed
- 1 dl cashew nuts
- 1 dl mint leaves, lightly packed
- 2 cloves garlic
- a 5 cm piece of a lemon grass stalk
- 1 red Thai chili, de-seeded
- 1 to 2 tablespoons water, as needed
- 1/2 teaspoon salt, or to taste
I placed half of the tofu, cashew nuts, mint leaves, garlic, lemon grass, the chili, and a splash of water in our mini food processor, and started blending into a coarse paste. The paste didn’t end up completely smooth, just so that there were no larger pieces of lemon grass or chili – I think this could easily be achieved with an immersion blender as well.
Now I crumbled the rest of the tofu, and added that to the spicy paste. I seasoned the dough with salt, and it was ready to be fried.
I heated a tin layer of canola oil in a frying pan, formed the dough into 10 balls, and flattened them lightly. I actually battered two of the croquettes with a gram flour and water mixture (the one that is on the right side of the picture being one of those), but I think the un-battered ones were slightly nicer.
I fried the croquets on high to medium high heat until browned on both sides, and then drained them on kitchen towel. I served these right away with an easy dipping sauce made with lime juice, soy sauce, and a pinch of sugar.