Mushroom and Tofu Patties
Premonitions about Vietnamese food had led me to believe that anything and everything that had a heartbeat would be listed on the menu. I didn’t believe the cuisine of Vietnam could be as succulent as its history. But after a week spent in the city of Hoi An I was proved quite wrong.
Vietnamese food, I discovered relies heavily on vegetables and flavours more than any other country I can think of. Coriander and cumin, lemongrass and lime, soy sauce and Saigon cinnamon, the range of flavours is quite stifling, but completely intoxicating.
Below is a simple and easy to make recipe of some Vietnamese Vegan patties.
1 large spring onion
1 cup of shitake mushrooms (avoid using bell mushrooms)
1 tbsp of vegetable stock (half a veggie stock cube, finely diced is OK)
1 tsp salt
2 tsp pepper
500 gm of tofu
5 tbsp flour
Oil for glazing the patties
Optional: Sweet chili sauce for dipping/Vegan barbecue sauce
Preheat your oven on 200ºc.
To start, finely chop the mushrooms and spring onion together. This can take some time but it is imperative that it is diced finely. Place in a large bowl.
Next, squeeze as much of the water out of the tofu as possible. Add to the mixing bowl veggie stock, salt and pepper, flour and crumble in the tofu. Mix thoroughly. Check to see if there are any clumps of tofu that haven’t been mixed, and mash with a fork.
Now the fun part!
Get yourself a lid from a jar the thicker the better. Jam jars are too small and thin. You want something with the circumference and size of a patty. I used one from a Marmite pot, but peanut butter lids are just as good.
Coat the inside of the lid with oil and carefully spoon in the mixture. Try and pack in as much as you can. The more compact the better the mixture will hold when cooked.
When you have finished pop the little discus upside-down on a greased baking tray. Alternatively you can fry them, but baking will require less oil. Use all the mixture. You should be able to make about six patties.
Finally put the patties into the oven for about thirty-forty minutes.
Once finished you can eat them hot or let the cool and plonk them in a salad.
Easy Peasy Vietnameasy!