Curry Pancakes

[IfasehunReincarnated]

CURRY PANCAKES
WITH GUACAMOLE TOPPING

1 lb. (453 g) firm tofu
1 1/4 t. salt
1/4 t. pepper
1 t. curry powder
2 T. raw pumpkin seeds
1 T. rice vinegar
1 T. lemon juice
1 large clove garlic, minced
2 green onions, minced
1 medium carrot, coarsely shredded


Guacamole Topping

1 large avocado
1/2 medium tomato, diced
3 T. onions, chopped
Juice of 1/2 lime (about 1 T.)
Salt to taste

10 cherry tomatoes cut in half
1 bunch fresh cilantro
1 or 2 edible chrysanthemums

Preheat oven to 400 F. (Gas Mark 6). Lightly oil a large baking sheet or jellyroll pan with canola oil.
Combine tofu, salt, pepper, curry powder, pumpkin seeds, rice vinegar, lemon juice, garlic, green onions, and carrot in a food processor and process briefly to puree mixture.
Drop by heaping tablespoon onto a lightly oiled baking sheet. Bake at 400 (Gas Mark 6) for 12 to15 minutes. Remove from oven for 1 minute, then turn pancakes over with a spatula. Bake10 to 12 minutes longer, until lightly browned.
While pancakes are baking, prepare guacamole by cutting avocado in half and discarding the seed. Scoop out flesh into a medium bowl and mash with a fork. Add tomatoes, onions, and lime juice and mix well. Add salt to taste.
When pancakes are done, remove them to a large serving platter. Top each one with a generous dollop of guacamole and garnish with a cherry tomato half.
Garnish platter with cilantro and flowers. Provide small dishes and forks to serve. Makes about 16 to 20 pancakes or 6 servings.