Golden Carrot and Cashew Cakes Recipe

Golden Carrot and Cashew Cakes

Serves 6

These main-dish cakes are so good and so fast that you will want to serve them often. We like to top each one with a teaspoon of mango chutney and serve with an Indian basmati rice.

½ lb. frozen sliced carrots, thawed (see note)
1 cup ground cashews
8 oz. extra-firm Japanese-style silken tofu or hard Chinese-style tofu
2 scallions, minced
1 tsp. ground coriander seed
½ tsp. salt
1 Tbs. canola oil for frying

Purée carrots in a blender or food processor; place in bowl. Add cashews. Drain tofu; squeeze out as much water as possible. Mash tofu with fork; add to carrots. Add scallions, coriander and salt; mix well. Form mixture into 6 cakes. Heat griddle; brush with oil. Fry cakes over medium heat until golden brown, about 3 minutes per side.
Note: If you use fresh carrots, they must be cooked in boiling water until very soft. Frozen carrots usually are soft enough not to require cooking after thawing.