Vegetarian Patties Ganmodoki Recipes

Steps:

• Drain the bean curd and wrap it tightly in a clean kitchen towel. Place it on a flat surface that will hold water and place a light weight on top. Let it drain for at least 3-4 hours and up to 12 hours. Remove the pressed curd to a dry towel and gather up the edges of the towel to form a bag and gently squeeze it, mashing the curd as you do so.
• Empty the mashed tofu into a bowl and add the chopped vegetables and sesame seeds. Hand mix well and knead for a few minutes. Sprinkle a pinch of salt over the mixture and mix it in, then add the egg white or glutinous yam to bind it all together. Continue to knead for another minute or so, then lightly oil your hands and form into 12 patties.
• Heat the oil to 300-325 degrees and deep fry the patties in batches for 2-3 minutes or until they float on the surface, well puffed. Flip them over and continue to fry another few minutes until golden. Drain patties well on a rack or paper towels. Combine the simmering stock ingredients in a saucepan and bring to a boil, stirring until the sugar is melted. Add the fried patties and lower the heat to maintain a steady simmer. For best results, simmer with a Japanese dropped lid, or turn the patties several times so that all surfaces have a chance to absorb the seasoned stock. Cook for 5-6 minutes, or until the stock has been reduced by half. Serve warm or at room temperature, with a bit of stock ladled over the patties.
• Note: Handling glutinous yam may irritate your skin, so wear gloves when peeling and grating and use a spoon for mixing.

Steps:

• In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
• Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
• In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Steps:

• Heat the oil in a deep saucepan over a medium heat and cook the onion with a small pinch of salt for 8-10 mins, stirring regularly until softened. Add the garlic, 2 tsp of the curry powder and the herbs, and stir until fragrant, about 30 seconds.
• Add the mixed vegetables, stock, sugar and hot pepper sauce, if using. Turn the heat up to high, bring the mixture to the boil, then reduce the the heat to low, cover and simmer for about 10 mins. Add the bread, then continue to simmer over a low heat for another 8-10 mins, stirring occasionally until thickened. Taste for seasoning and leave to cool.
• Roll the pastry out on a lightly floured surface to a 5mm thickness. Stamp out 16-20 circles (about 8cm in diameter) using a biscuit cutter, then spoon the cooled filling over one half of each pastry circle. Fold the other half of the pastry over to enclose the filling and create a semi-circle then crimp the edge with a fork to seal. To freeze, put the patties on a baking tray lined with baking parchment and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using or bake the patties from frozen.
• Heat the oven to 220C/200C fan/gas 7. Arrange the patties on a baking tray lined with baking parchment. Whisk the turmeric and remaining 1 tsp curry powder into the beaten egg, then brush this over the patties. Bake for 18-20 mins (or 25 mins from frozen) until the pastry is golden and cooked through, then serve immediately.

Steps:

• Line a sheet pan with paper towels and set aside.
• Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
• Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
• In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
• Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
• Serve the mushroom patties hot or at room temperature with trimmings.