Indian Tofu Fritters with Cucumber Cashew Salad and Yoghurt Lemon Dressing

Steps

1. oven to 180°C. Line an oven tray with baking paper.
2. In a large bowl, whisk together egg, yoghurt and onion. Add remaining Indian tofu fritter ingredients and mix well to combine.
3. Heat a drizzle of oil in a large fry-pan on low-medium heat. Spoon ¼ cup of fritter mix into pan and lightly press to flatten each fritter to about 1cm-thick. Cook, in batches, for about 2 minutes each side, until golden brown.
4. Transfer to prepared tray and bake for 6–8 minutes, until cooked through.
5. While fritters bake, prepare the rest of the meal. Thinly slice cucumber, radishes and onion. Add to a medium bowl, along with olive oil, lemon juice and cashew nuts, season with salt and pepper and toss to combine.
6. Mix all yoghurt lemon dressing ingredients together in a bowl.
7. Spoon cucumber cashew salad onto each plate, top with Indian Tofu Fritters and drizzle over yoghurt lemon dressing. Garnish with coriander and mint.