Friday, June 5, 2015
Visits to our "local" Asian shops always end up with loads and loads of ingredients one doesn't really know what to do with, but this time I went there with a plan.
I am replacing some of our meaty meals with vegetarian meals, and will try to reduce our meat consumption, at least when it comes to the youngest and myself.
Now that's all thanks to our... backyard chicken. We just LOVE them :).
Tofu seemed to be a natural meat replacement for our breakfast, and I couldn't 'till morning to prepare these patties.
2 cups tofu
1 cup well fermented kimchi
3 green onions¼ cup flour (2 tbsp)
1-2 clove garlic, finely chopped
salt to taste
4-5 tbsp sunflower oil for frying
1 tsp hot red pepper if you prefer it more chilly, for us the kimchi was enough for start (Ming's artisan chilly sauce would probably be a perfect match, but be aware, it is shit hot :D)
Finely chop the kimchi and place it in a strainer to get rid of the excess liquid.
Shop the green onions in small pieces and chop or press them through a garlic press.
In a medium sized (2 l - 2 qart) bowl mix the eggs with the flower. Crumble the tofu in the egg-flower mix into small crumbs, add the chopped onions and garlic, and salt to taste.
Mix them well.
Heat a frying pan with 1-2 tbsp oil, and scoop tablespoon sized amounts of mixture in the pan. Press down gently to make flat, about 1 cm, 1/4", thick patties.
Fry on medium heat 2-3 minutes each side.
Slide them in a plate and let them cool until just lukewarm. They tend to fall apart easier when they are too hot, but their consistency becomes very easy to handle ones they are colder.
Mine are a bit nubbly as I added more kimchi than the recipe asks for.
It is an easy snack to take to the beach or pack for school lunch.