Coriander & Mint Fritters
Makes about 16.
- Stir the cumin seeds in a small pan over low heat until fragrant.
- Mash the tofu in a bowl. Add the herbs, spring onion, garlic, eggs and rice flour. Form into fritters.
- Heat the oil in a non-stick frying pan. Fry the fritters in batches for about two to three minutes each side, until golden. Drain on paper towels. Great served with mint dip.