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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From originally. The tofu mix takes the place of the egg as binder. You may add more spices or onion and garlic to taste. Ingredients:
8 medium potatoes (about 3 pounds) |
1/2 lb tofu, drained well |
1 large onion, quartered |
1 garlic clove |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon dried parsley |
1/4 cup unbleached flour |
Directions:
1. Preheat 400F oven. Chop 1/2 potatoes coarsely.
2. Place them, the tofu, onion and garlic into food processor. Process to Mixed well.
3. Place in bowl. Shred the remaining potatoes, discarding liquid and add with remaining ingredients to tofu mix.
4. Stir until well blended. 1/4 cup per pancake. Spoon onto cookie sheet. Flatten tops with turner. Bake for 15 minutes or until golden.
5. Serve with applesauce and soy sour cream.
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