Korean Tofu Pancakes

Korean Tofu Pancake
* a package of firm tofu, mashed and drain
* a package of fresh oyster mushroom, cut into small pieces.
* a bunch of chives, finely chopped
* half of a sweet red pepper, finely diced
* 1 egg, beaten
* flour for coating

The tofu has to be drained properly. If the tofu is too wet, it will be very difficult to form the mixture into small patties.

Mix the tofu, oyster mushroom, red pepper and chives together. Season with salt and pepper.Add 3 to 4 tablespoons (or more) of flour to bind the mixture together.

Form the mixture into small patties.

Coat the patties in flour and then dip in egg wash (you may leave the egg wash if you would like to make this into a true vegetarian dish) and then re coat with flour.

Pan fry the patties in medium heat until both sides are browned.

You may serve the Tofu Pancake with a sauce made of Korean soy sauce, chopped green onion and Korean red pepper powder.

Or you can steam/stir-fry the whole mixture with extra slice onions and green onions. This is great with steam rice.

Dear Mr IHOP :)

Most of my readers will already have this link, but for those who don't....
Magical Loaf Studio. Enjoy :)

Cashew Patties

Burger night at our house and I asked the girls what kind of patties they wanted. One requested cashew patties on buns; the other requested falafel. Ok. I can make both :) Side it with some skinny cauliflower/potato mash and some lemon garlic broccoli and we are good to go. Enjoy :)



Cashew Patties
Ingredients

1/2 c raw cashews or walnuts
3 eggs
1 brick cream cheese
1 c cracker crumbles
1 small onion, diced
Poultry seasoning to taste
Garlic powder to taste

Gravy:

1 can cream of mushroom soup with roasted garlic mixed with 1/2 can of milk


Instructions

Except for soup and milk, mix all ingredients together. Pour batter into patties into hot skillet and fry til brown on both sides. 2-3 minutes each side. Place them in 9x13 baking dish and cover with the soup gravy. Bake 350 for 30 minutes.

Lunch - Southwest Style

This is my kind of recipe... cheap, easy, and delicious. Enjoy!



Southwest Falafel

Patties
1 15oz can pinto beans- drained,rinsed (any bean, canned or 1.5 cups home cooked)
1/2 cup shredded Monterrey jack cheese
1/4 cup finely crushed tortilla chips -- we're gonna use Doritos :)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons olive oil

Spread – mash an avocado with salsa and fat free yogurt (Greek-style is best)
1/4 cup mashed peeled avocado
2 tablespoons finely chopped plum tomato
1 tablespoon finely chopped red onion
2 tablespoons sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
2 (6 inch) pita's, each cut in half crosswise

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white) stir until well combined. Form into 4 (1/2 inch thick) oval patties.

Heat oil in a lg nonstick skillet over medium-high heat. Add patties; cook 3 min on each side or until patties are browned and thoroughly heated.

To prepare spread, while patties cook, combine avocado, tomato, red onion, sour cream, lime juice, and salt. Place one patty in each pita half. Spread about 2 tablespoons of spread over patty in each pita half.