Fresh Taste Friday ---Recipe #6--- Racquel’s Faux Fish Cakes

Racquel’s Faux Fish cakes

1 lb. extra firm tofu

5 carrots (finely shredded)

Parsley (finely shredded)

Cilantro (finely shredded)

Medium onion (small dice)

1 large celery stalk

4 garlic cloves (minced)

Juice of one lemon

1 tbsp vinegar

2 tbsp soy sauce/liquid aminos

6 tbsp nutritional yeast

Tbsp ground mustard

3 tbsp old bay seasoning

Pepper to taste

1 egg replacer

1 cup +3 tbsp flour

DIRECTIONS: Remove tofu from package wrap in clean kitchen towel to fully drain.  Sit on plate and sit a pot or another plate on top for about 15 to 20 minutes.  You won’t believe how much water is inside of tofu.  Meanwhile, sauté your onion and celery on medium heat in non-stick pan coated with extra virgin olive oil.  Sauté for 3 minutes or until translucent.  Add the garlic and sauté for 1 minute more.  Remove from heat and transfer to bowl to cool.  By now the tofu should be ready.  Remove from towel, and crumble with your hands as fine as you can….NO CHUNKS!  Add carrots, parsley, and cilantro.  Mix well with tofu….very well! Add nutritional yeast, soy sauce or liquid aminos, old bay, 3 tbs of flour, mustard and pepper.  Mix well with a spoon (I prefer my clean hands to mix).  By now onion mixture should be cooled.  Add to tofu mixture.  MIX WELL! Add 1 egg replacer (instructions to follow) mix well.  Add lemon juice, mix, vinegar and mix.  You should begin to get an amazing smell from what’s in your bowl.

Combine into balls and form patties and take the other cup of flour and lightly coat patties and put into pan for frying.  3 minutes on each side.  Flip when golden brown.

Egg Replacer

2 tbsp baking powder

1 tbsp water

1 tbsp oil

Mix well until paste like.