Eggplant Fritter with Green Veg
ready in 50 min.
- 1 ⅔ cups Tofu
- 2 handfuls Bean sprout (finely chopped)
- 2 ½ cups shiitake mushrooms (finely chopped)
- 1 egg
- 3 Tbsps Soy flour
- Nutritional yeast
- 2 large Eggplant (cut into 2 cm thick slices)
- 1 cup Corn starch
- 0.333 cup flour
- vegetable oil
- 5 ½ cups Bok Choy
- ¾ inch freshly grated ginger (finely chopped)
- 2 Tbsps light sesame oil
Mash the tofu with a fork and mix with the bean sprouts, mushrooms, egg and soya flour. Season with salt, yeast flakes and ground black pepper.
Cut into the aubergine slices but do not cut them completely in half. Fill the slices with the tofu mixture.
Mix together the flour and the corn flour with around 300 ml cold water to make a thick batter. Dip the burgers in the batter and fry in hot oil (170°C) for 4-5 minutes until golden brown. Pat dry on kitchen paper.
Fry the bok choy and the ginger in a hot sesame seed oil for 3-4 minutes. Season with salt and serve with the burgers. Serve with bean sauce.