Air Fryer Recipe
Spicy Tofu and Quinoa Patties
These patties are a delightful blend of spices and textures, with quinoa providing a nutty crust and tofu a soft centre. The air fryer is ideal for this recipe, as it quickly removes moisture and crisps the patties without the need for excessive oil.
Ingredients
- 280g extra-firm tofu, drained and pressed for at least 15 minutes
- 180g cooked quinoa, cold or at room temperature
- 1 small red onion, very finely chopped, about 80g
- 2 garlic cloves, finely grated or crushed
- 1 tbsp tomato purée
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice, plus wedges to serve
- 1 tbsp rapeseed oil or olive oil, plus extra for brushing or spraying
- 35g gram flour
- 25g panko breadcrumbs
- 1 tbsp cornflour
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp chilli flakes
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 2 tbsp chopped fresh coriander or flat-leaf parsley
- Optional: 1 small green chilli, deseeded and finely chopped
Method
- Press the tofu well, then crumble it into a large bowl until it resembles coarse breadcrumbs.
- Add the cooked quinoa, red onion, garlic, tomato purée, soy sauce, lime juice, 1 tbsp oil, cumin, smoked paprika, ground coriander, chilli flakes, salt, and pepper. Mix thoroughly.
- Sprinkle over the gram flour, panko breadcrumbs, and cornflour, then mix again until the mixture clumps when squeezed.
- Fold in the chopped herbs and green chilli, if using. Adjust seasoning as needed.
- Shape into 8 patties, about 70–75g each, and chill for 15 minutes if possible.
- Preheat the air fryer to 190°C for 3 minutes. Lightly brush or spray the basket with oil.
- Arrange the patties in a single layer, brush or spray the tops with oil, and air fry at 190°C for 8 minutes.
- Turn the patties carefully, spray or brush the second side with oil, and cook for a further 5–7 minutes until golden.
- Rest for 3 minutes before serving.
Nutrition
Calories: 250
