Ingredients

• 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 cranberries
• 100ml/3½fl oz fresh orange juice
• 1 orange
• finely grated zest only (optional)

Directions

• 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.