Tofu and vegetable cutlets 200 gm tofu (firm), drained 1 potato, boiled and mashed 2 tbsp onion, chopped 2 tbsp carrot, chopped 1 tbsp beans, chopped 2 tbsp peppers, chopped 1 tbsp celery, chopped 1 cup plain flour 2 tbsp mayonnaise 1 tsp butter 2 tbsp light soy sauce ¼ tsp mustard powder 1 tsp curry powder ½ tsp ground pepper Salt to taste 1 cup bread crumbs and flour for coating Oil for deep-frying 1. Heat butter and sauté chopped vegetables for 2 minutes. Add potatoes, crumbled tofu, flour and mix. 2. Add salt, pepper, mayonnaise, soy, mustard and curry powder. Mix well. 3. Cool the mixture and divide into 16 portions. Shape into oval patties. 4. Coat the patties in bread crumbs and press gently. Deep fry in hot oil until golden. 5. Serve hot with sauce.
