Hello, hungry ones! Are you up for some vegetarian patties today? Easter came and you probably had some good, old bubble and squeak made to use up some leftovers. Now, we have a new delicious vege-patty that will update your arsenal of vege-patty recipes. Tofu Mushroom Croquettes is in the house today. This is inspired by the Filipino dish embutido with the addition of raisins and hard boiled egg. Are you up for some serious vegetarian “meatloaf”? Well, scroll down then.
Tofu Mushroom Croquettes
For the base patty:
- oyster mushrooms
- Chinese celery (cilantro)
- salt, to taste
What you need:
- bell pepper, julienned
- hard boiled, organic egg, sliced
- panko (Japanese bread crumbs)
What to do:
1. Blend the base patty ingredients in a blender. If it’s too solid, add some water. Generally, you won’t have to as tofu is watery. Add the rest of the filling.
2. Mix it all up.
3. Form into patties. Again, if too watery, chill it in the fridge for a bit, like 30 minutes. If that still doesn’t work, add some panko.
4. When ready, form into patties and pan fry in hot coconut oil.
5. Serve hot. I usually eat it on its own with cucumber + yogurt dip but experiment, as it can be a good material for “Eggs Benedict” with French Bread and poached egg. What will you do with your Tofu Mushroom Croquette? Add your ideas in the comments box!