Ingredients

· 1 tablespoon vegetable oil

· ¼ cauliflower, grated

· 150 g sweet potato, grated

· ½ red capsicum, chopped

· ½ cup frozen peas

· 2 green onions, sliced

· 2 teaspoons curry powder

· 250 g firm tofu

· 1 cup cooked brown rice

· 2/3 cup plain flour

· 2 eggs, beaten

· Vegetable oil, for frying

· Fresh coriander leaves

· Mixed salad leaves

· Plain Greek-style yoghurt

Method

Heat oil in a frying pan over high heat. Add cauliflower and sweet potato. Cook, stirring, until tender. Add capsicum, peas, onion and curry powder. Cook, stirring, for one minute. Remove from heat. Cool. Coarsely grate tofu. Squeeze out any excess moisture. Place in a bowl. Add cooled vegetable mixture, rice, flour and egg. Season with salt and pepper. Stir well to combine. Pour enough extra oil into a frying pan. Heat over medium-high heat. Add ½ cup of tofu mixture to pan. Repeat to make more patties. Cook for three minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Sprinkle with coriander leaves, and serve with salad leaves and yoghurt.