Golden Carrot and Cashew Cakes

• 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

1. Puree carrots in a blender or food processor; place in bowl.
2. Add cashews.
3. Drain tofu; squeeze out as much water as possible.
4. Mash tofu with fork; add to carrots.
5. Add scallions, coriander and salt; mix well.
6. Form mixture into 6 cakes.
7. Heat griddle; brush with oil.
8. Fry cakes over medium heat until golden brown, about 3 minutes per side.
9. Note: If you use fresh carrots, they must be cooked in boiling water until very soft.
10. Frozen carrots usually are soft enough not to require cooking after thawing.

carrots, ground cashews, extrafirm japanesestyle silken, scallions, ground coriander seed, salt, canola oil

Taken from www.vegetariantimes.com/recipe/golden-carrot-and-cashew-cakes/ (may not work)