Golden Carrot and Cashew Cakes


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.

  • 6Servings


  • 1/2 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
  • 1/2 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.

Nutrition Information

  • Calories: 200
  • Carbohydrate Content: 13 g
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 227 mg