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Tofu and Prawn Burgers

 These homemade patties are easy to make and you can choose what exactly goes into them.

Serve your guests with this wonderful recipe, which is also suitable for Pesce Vegetarians.

Tofu and Prawn Burgers

Ingredients

1 firm tofu (300~400g), pressed* 

A┌ 1/2 medium onion, finely chopped 

   ├ 1/2 medium carrot, finely chopped

   └ 2 dried shiitake mushrooms, wash roughly, soak in hot water(180ml) and finely chopped

100g fresh lotus root, if available, grated, or if not, then potato

4 fresh medium prawns, remove the shells from the prawns, add a pinch of salt, and soak in 2 table spoon of Japanese sake, or white wine

6~8 wheat gluten fu (20g flour acceptable)

1 tablespoon of stock made from soak shiitake mushrooms 

20~30g mugi miso with bonito flakes (see the instructions home made instant soup) 

2 pinches of salt

olive oil for frying 

*How to make pressed tofu

Place tofu in a colander with plate below and put some kitchen towels on the top, put a heavy lid (or something heavy) on it to drain off any excess water well. 

(Tofu will be pressed down to half its height)

 

Serves: 4

 

Method

(1)

Put ingredients A in a bowl with 2 pinches of salt, and mix well.

Leave it for 15 mins  and squeeze out the excess water, using your hands.

Make a shallow cut on the back of prawns and remove the vein, beat with a cooking knife until they are minced.


(2)

Mix lotus root, tofu, minced prawn well (1).


(3)

Put miso into a mortar (or bowl) and add 1 tablespoon of soaked shiitake soup and mix well using a pestle,

and add it to (2). Crush wheat gluten fu with thoroughly dry hands.Leave it for 10~20 mins to settle.


(4)

Heat the olive oil in a non stick frying pan and shape the mixture into hamburgers,

patting lightly both side to make them firm, and fry them in a covered pan over a low heat for 7~8 mins,

turning them over, until they become brown on both side.


 

Tips

Squeezing the moisture out of chopped of salted vegetables save time, and grilling rather than frying them, also cuts the calorie intake.

Please add more fu (or flour) if the mixture is too watery.

You may leave tofu drained in the fridge as well as shiitake in a water beforehand.

It's delicious eating them in a bun with balsamic soy sauce (see below) and vegetables in season.  

 

Balsamic Soy Sauce

This sauce goes well with any dishes, definitely worth trying. It whets the appetite. 

Ingredients

1 tablespoon (15 ml) balsamic vinegar

1 tablespoon soy sauce

1 tablespoon rice vinegar, or white wine vinegar

1 clove of garlic, finely chopped

1 teaspoon olive oil

Method

Put olive oil in a hot frying pan and put put chopped garlic, fry it until just before it gets brown,

add balsamic vinegar, soy sauce, vinegar, and mix well and heat the entire mixture. 

 

Side Salad

Ingredients

1/2 courgette, cut it in 4~5 cm, and slice

1/4 avocado, diced in 3~5 mm pieces

a few cherry tomatoes, diced in 3~5 mm pieces

a few basil leaves, finely chopped

a few radishes, finely sliced

8 buckwheat sprouts, make a loop

a little salt and pepper

a little olive oil

a little lemon squeeze

Method

(1)

Bring some water to the boil and add a pinch of salt, boil the sliced courgette for 30~50 sec and 

take them out, cool them in ice water, soak off the moisture with paper towels, and keep it in the fridge.


(2)

Combine avocado, cherry tomatoes, basil. Season with salt and pepper, lemon squeeze and  olive oil to taste,

keep it in the fridge.


(3)

Decorate the courgette with the toppings (2), sliced radish, and looped buckwheat sprouts.


 

Tips

Decorate them just before you serve or the salt can be absorbed by potassium.