Tofu patties, edamame and chickpeas, creamy dill sauce and green onion |

Preparation time: 45 min

Preheat your Oven at 400 °F

• Preparation

  In boiling salted water, cook the edamame for 2 minutes.

  Finely chop the dill, thyme and parsley.

  Wash and rinse the chickpeas, drain them afterwards.

  Cut the tofu into cubes.

  Slice the green onions diagonally (whistles).

• Patties

  In a food processor, place the tofu and the chickpeas, salt and pepper, then mix to obtain a homogeneous paste.

  Add eggs, herbs, flour, curry, breadcrumbs, edamame and Parmesan. Mix for a few seconds.

  Remove the dough from the food processor, with your hands, make 12 patties.

  In a hot skillet with oil, brown the patties, turn them several times, for about 8 to 10 minutes.

  You can put them in the oven before serving them.

• Creamy sauce

  Mix all the ingredients that make up the smooth cream in a bowl. Make sure you have good seasoning of salt and pepper.

• On the plate

  Place the galettes on boards, top with a nice spoonful of creamy cream with a few sprigs of dill to finish and a turn of the pepper mill.