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Press Carrot And Zucchini Between Paper Towels To Remove Excess Moisture. In A Medium Bowl Combine Carrots, Zucchini, Tofu, Onion, Celery, Egg, Bread Crumbs And Curry Paste. Chop 2/3 Of The Basil And Add It To The Tofu Mixture. Mix Well And Form Into 4 Patties, About 1/2 Inch Thick. Heat Oil In A Large Skillet Over Medium Heat. Cook Patties For 5 Minutes On Each Side, Or Until Golden Brown. Serve With Remaining Basil Leaves.
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