Ganmodoki, Japanese tofu and vegetable patties with rice

Ingredients

For 1 serving

• Tofu200 g
• Carrots30 g
• Shiitake mushrooms30 g
• Egg whites20 g
• Cornstarch10 g
• Sunflower oil2 teaspoons
• Daikon radish50 g
• Soy sauce1 teaspoon
• White rice45 g
• Saltto taste

Contains: gluten, eggs, soy,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with about one and a half times its volume of water, bring to the boil, turn the heat to the minimum, cover and cook for 15 minutes without lifting the lid, until the water is absorbed.
2. Meanwhile wrap the tofu in a clean tea towel and squeeze it hard to remove as much water as possible: that's the secret to patties that hold together.
3. Peel the carrot and grate it finely; wipe the shiitake mushrooms with a damp cloth, remove the tough stalks and chop them finely.
4. In a bowl mash the tofu with a fork until almost smooth and add the carrot, shiitake, egg white, cornflour and a pinch of salt, mixing until firm. With wet hands shape 6 small flattened patties.
5. Heat the sunflower oil in a non-stick pan over medium heat and cook the patties for 3 minutes per side, until golden and firm.
6. Meanwhile peel the daikon and grate it finely. Serve the ganmodoki with the grated daikon, the soy sauce and the rice.