Finely grate the potatoes, coarsely shred the red cabbage, cut the tofu into cubes, place in a bowl.
Add the egg, flour, salt and pepper, mix well by hand until the ingredients have combined to form a compact mass.
Shape the mixture into 12 patties.
Finely chop the parsley, mix in a deep bowl with the almonds. Toss the patties in the mixture and press firmly on the crumb coating.
Heat the oil in a non-stick frying pan. Fry the patties in batches over a medium heat for approx. 4 mins. on each side, cover and set aside.
Toast the pine nuts in a frying pan without any oil. Deseed and chop the chilli.
Puree the pine nuts and chilli with the baby spinach and oil, season with salt.
Serve the yoghurt and pesto in a bowl alongside the patties.