Rice and tofu spring onion bites

Ingredients

For 1 serving

• Sushi rice30 g
• Tofu75 g
• Spring onions19 g
• Tamari1 teaspoon
• Potato starch6 g
• Sunflower oil1 teaspoon

Contains: soy,

Method

1. Rinse the sushi rice in a sieve under cold water until the water runs almost clear.
2. Put it in a small pan with about one and a quarter times its volume of water, bring to the boil over medium heat, then turn to the lowest heat, cover and cook for 12 minutes without lifting the lid, until it has absorbed all the water; spread it on a plate to cool slightly.
3. Meanwhile heat a conventional oven to 200 °C and line a baking tray with baking paper; wash the spring onion, trim the root and chop it finely.
4. Drain the tofu, pat it dry and mash it with a fork; work it together with the rice, the spring onion, the tamari and the potato starch until the mixture is compact and can be shaped without crumbling.
5. With damp hands shape 6 small balls, place them on the tray and brush them with the sunflower oil.
6. Bake for 18 minutes, turning halfway, until golden and crisp outside.