Tofu potato patty

By Shalini Kolluri


Simple, easy and delicious vegan patties that can be served as an appetizer with a chutney or dip. I usually make them when I’m in the mood for burgers.

All you have to do is mash the tofu together with a few simple ingredients, make little patties and then pan-fry for a few minutes and you’re done!

Tofu with its rich nutritional profile and unique texture does make a terrific veggie burger.

What is tofu?

People often wonder what is tofu made of? It makes perfect sense why tofu is often called bean curd since it’s made by curdling soy milk (from soybeans) and then pressing the resulting curds into soft, white blocks.

The process of making tofu is relatively similar to the way that cheese is made from milk. Per serving, it’s low in fat and calories yet high in protein, amino acids, iron and calcium! Being a vegetarian, it makes perfect sense to use tofu at  every given opportunity.

Hope you love these patties as much as I do!


1/2 pack firm tofu
1 cup carrot grated
1 cup frozen peas defrosted
1/4 cup fresh corn
1 cup bread crumbs ( use it if you love the crunch)
extra virgin olive oil
1/2 cup chopped onion
1 tablespoon corn flour
2 teaspoons soy sauce
1 teaspoon chili flakes/powder
1 teaspoon curry powder / cumin powder
1 garlic clove minced
1 teaspoon grated ginger
1 tablespoon chopped cilantro
1/4 cup lime juice
2 medium sized potatoes chopped into cubes


Press tofu and dry well. Place tofu in a bowl and mash with a fork.

In a pan add oil on medium heat. Add the onion, edamame / peas, garlic, corn and ginger. Grate the carrot with a grater (one with large holes) and add to the mixture.

Add in the potato cubes and put a lid on it for 10-12 minutes. You can add salt to make the veggies sweat.

In another pan, heat 1 tablespoon of oil on medium simultaneously. Add in the crumbled tofu. Make sure the water evaporates and cook it for 15 minutes.

Now add this tofu mixture to the potato and veggie mix. Cook together for another 10 min. Add in the chili powder.

Turn off the heat.

Add the chopped cilantro, the corn flour, and nutritional yeast, lime juice, curry powder, soy sauce, and mix together well. Add salt if necessary.

Make a dozen balls of this mixture. Flatten each ball out to make patties. Dab each side of the patty in bread crumbs Cook both sides on low heat for about 4 minutes each until they are golden. Serve hot with tahini or salsa.




Sautéed Cucumber and spinach yogurt

By Shalini Kolluri


This recipe is one of my childhood fave. My mother always made the Indian version of spinach yogurt and served it with roti. I however, decided to add a twist to this recipe. I used garlic, potato and sautéed cucumber in my recipe!

You might have never considered cucumbers for a  vegetable sauté, but this recipe might change your mind.

Hope you relish this quick and easy recipe!


3 cups baby spinach
3 garlic pods minced
1 teaspoon grated ginger or infer powder
1 teaspoons cumin seeds
1/4 tablespoon honey
1 white onion chopped finely
1 tomato chopped
1 cucumber peeled and chopped
1/2 cup cilantro chopped
1 potato peeled and sliced
2 cups low fat yogurt


In a pan heat the oil on medium. Add in the ginger, garlic, cumin and onions and sauté for a few minutes.

Add in the potatoes and some salt. Cover with a lid and wait for the potatoes to get soft and cooked.

Add in the cucumbers and stir for 5 minutes. They have to be soft yet retain some of their crunch. Add in the cayenne, spinach and tomato. Cook this vegetable mixture for 6-7 minutes.

Now turn off the heat and let the mixture come to room temperature. Add in the yogurt and mix.

Serve with roti or rice.