Zucchini-Carrot Tofu Cakes

● 1 lb tofu, pressed
● 1/4 cup toasted pine nuts
● 1/4 cup toasted walnuts
● 4 cloves garlic, minced
● 3 tbsp. fresh lemon juice
● the zest of that lemon
● 1/2 tsp. dried oregano
● 3 tbsp. fresh oregano
● 3 tbsp. fresh dill, minced
● 2-3 tbsp. fresh mint, chopped
● 1/2 zucchini, peeled and grated
● 1/2 cup grated carrots
● 1 red bell pepper, finely diced
● 1 tsp. salt
● fresh ground black pepper
● 1 cup fresh bread crumbs
● oil for cooking
● Mint-Dill Pesto
● 2 parts dill to one part mint
● Enough oil to make a paste
● Salt to taste
● A splash of balsamic vinegar

In a food processor, combine the tofu, pine nuts, walnuts, garlic, lemon juice, lemon zest, and half the fresh herbs. Process until the mixture is smooth, then transfer the mixture to a large bowl. Stir in 1/2 cup of the bread crumbs and the other half of the fresh herbs. Add more bread crumbs until you have the consistency of a wet dough. Stir in the zucchini, carrots and bell pepper and gently mix.

At this point you can either bake or pan-cook them in oil. If you want to bake, heat oven to 375. Brush a tray with oil, and set aside. Form the zucchini mix into patties, then coat them with extra bread crumbs. Brush lightly with oil and place them on the tray. Bake until browned and crispy on the outside, about 35 minutes, flipping once or twice for good measure.

If you want them skillet-fried, heat a thin layer of oil in a large pan. When the oil his hot enough that it sizzles when a drop of the batter hits it, place the zucchini patties in the oil and cook, flipping once, until they are browned on both sides, about 10 minutes total.

Mint-Dill Pesto

This part is very unscientific — I was just using up the rest of the gorgeous mint and dill. Place your ingredients in a food processor and whirl until you have a thick sauce. Place a dollop on top each zucchini patty and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user TEJOLOTE.