Mushroom Tofu Cakes

  
   Cakes this one taking out the main ingredients that are full of vegetable protein. Suitable for those who avoid excessive consumption of animal fats. A mixture of mushrooms make a delicious chewy texture and delicious. Even better if eaten while hot. Want to try?

ingredients:
2 tablespoons vegetable oil
40 g onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely sliced ​​green onion
100 g button mushrooms / rice straw, thinly sliced
2 pieces @ 300 g tofu is good, washed, drained, mashed
1 egg, beaten until frothy
1/4 teaspoon nutmeg
1/2 teaspoon pepper
1 teaspoon salt
cooking oil
layers:
1 egg white, beaten until frothy
150 g white flour panir

How to make:


     Saute onion and garlic until wilted and fragrant.
     Enter the leeks and mushrooms, stirring until wilted.
     Add the tofu smooth, stir until blended and slightly dry. Remove and let cool.
     Toss out fine with eggs, pepper, nutmeg and salt until blended.
     Form the dough into flat round.
     Dip in egg white and then dredge in flour panir until blended.
     Allow a few moments until slightly dry.
     Fry in hot oil until golden brown and a lot.
     Remove and drain.
     Serve hot.

For 10 pieces