Tofu Zucchini Patties

• 300 g firm silken tofu, coarsely chopped
• 1 1/2 cups cooked brown rice or 1 1/2 cups leftover cooked rice
• 3 medium zucchini, coarsely grated and squeezed to remove excess moisture (360g or about 111/2 oz)
• 1 medium brown onions (150g) or 1 medium one yellow onion, finely chopped (just under 5oz)
• 1 cup packaged breadcrumbs (100g or approximately 31/2 oz)
• 1/4 teaspoon rosemary (optional)
• 1/4 teaspoon sage (optional)
• 1/4 cup walnuts, finely chopped
• 2 eggs
• 2 tablespoons flat leaf parsley, finely chopped
• 1 -2 garlic cloves, crushed or 1 -2 garlic clove, finely chopped
• 2 tablespoons olive oil, for pan-frying, probably less if you use a non-stick pan
• 2 lemons, cut into wedges
• salad greens or baby spinach leaves, to serve
• Greek yogurt, to serve

1. Blend or process tofu until smooth; transfer to a large bowl and add rice, zucchini, onion, breadcrumbs, rosemary, sage, walnuts, eggs, parsley and garlic; mix well and shape into 12 patties.
2. Heat the oil in a large pan, preferably non-stick and cook in batches for about 3 minutes on each side or until browned and heated through; drain on absorbent kitchen paper.
3. Serve with the lemon wedges, salad greens or baby spinach leaves and Greek yoghurt or tzatziki.
4. NOTES: 2/3 cup (130g/just over 4oz) raw brown rice is needed for this recipe.

firm silken, brown rice, zucchini, brown onions, breadcrumbs, rosemary, sage, walnuts, eggs, flat leaf parsley, garlic, olive oil, lemons, salad greens, yogurt

Taken from www.food.com/recipe/tofu-zucchini-patties-349967 (may not work)