Ingredients

• 250g Tofu
• 2 Carrots, medium
• ¼ cup All purpose flour
• 2 flax “eggs” (optional)
• 1 small onion (optional)
• 1 tbsp Liquid Smoke (Hickory Original Recipe)
• 3tbsp Kinder’s Lemon Pepper Seasoning
• 1tbsp Lawry’s Garlic Salt (with parsley)

Directions

• Press and crumble tofu.
• Mix shredded carrots with crumbled tofu.
• Add garlic and onion, if you wish.
• Season the mixture as per your liking. You can keep it simple using salt and pepper, then make a dipping sauce or use a store-bought sauce.
• Form into bite-sized balls.
• Deep fry with vegetable oil. Air-fry or bake if you fancy, and spray some oil.
• Serve with your favorite dipping sauce.

Notes

• Sriracha is perfect as dipping sauce.
• Instead of flour, you can use rolled oats, or cooked quinoa to add texture. Beans would be great for binding too!
• You can use the same mixture to make veggie patties or Shanghai rolls (omit flour).
• Cook the mixture to reduce moisture, especially if you’re freezing it for future use.

Photos