Tofu croquettes with cranberry sauce recipe
 Try these easy fried patties with a quick homemade cranberry sauce. 400g/14oz semi-firm tofu, rinsed and drained, grated1 small bunch spring onions, white part only, finely chopped2 carrots, finely grated1 courgette, grated50g/2oz flour2-3 sprigs fresh thyme100g/3½oz fine dry breadcrumbssalt and freshly ground black pepper, to tastevegetable oil, for frying 400g/14oz semi-firm tofu, rinsed and drained, grated 1 small bunch spring onions, white part only, finely chopped 2 carrots, finely grated 1 courgette, grated 50g/2oz flour 2-3 sprigs fresh thyme 100g/3½oz fine dry breadcrumbs salt and freshly ground black pepper, to taste vegetable oil, for frying 100g/3½oz sugar 250g/9oz fresh or frozen cranberries100ml/3½fl oz fresh orange juice1 orange, finely grated zest only (optional) 100g/3½oz sugar 250g/9oz fresh or frozen cranberries 100ml/3½fl oz fresh orange juice 1 orange, finely grated zest only (optional) Method To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so.For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. Serve the tofu croquettes with the cranberry sauce alongside. To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so. For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. Serve the tofu croquettes with the cranberry sauce alongside. Serve the tofu croquettes with the cranberry sauce alongside. Recipe tips Slightly softer tofu will work better in this recipe.