Basil & Coriander Tofu Pancakes

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A light lunch, and a break from the traditional Xmas diet at this time of chocolate, more chocolate, roast potatoes, sprouts, extra sprouts, more sprouts just-in-case and rich fruit puddings with custard.

And it’s about time that the happily re-potted Steve (my basil plant), earned his living again.

Rice flour pancakes – use the pancake mix featured here. Hint: if your pancakes fall to bits, you’re not using enough egg in the mixture. https://theanxiouscook.wordpress.com/2013/10/03/rice-flour-pancakes-with-coconut-and-spring-onion/

Cubed firm tofu
Small handful basil leaves, chopped
Coriander
Vegetable oil
Salt
Spring onion, chopped medium fine

Heat the vegetable oil in a frying pan.
Add the spring onion, basil and coriander, stir
Add the tofu, and cook until golden. Salt to taste
Pour over the pancake mixture. When browned on one side, flip and cook the other.
Serve with tomato chutney on the side.

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