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Prep1 hr 30 mins
These little fritters are an original goody, inspired by Peruvian camotes rellenos and Thai ma ho. The combination of ingredients is a bit odd, but it ultimately comes together to make a uniquely flavored munchie.
- 2 lbs orange-fleshed sweet potatoes (yams)
- 2 tablespoons ground flax seed
- 8 ounces firm tofu
- 1 ounce dried shiitake mushroom
- 1 ounce dried black fungus
- 1 ounce aburage
- 3 -8 tablespoons rice flour
- 2 teaspoons soy sauce
- 1⁄2 teaspoon white vinegar
- 3 garlic cloves
- 1⁄2 onion
- 1⁄3 teaspoon cumin
- 1⁄3 teaspoon oregano
- 1⁄3 teaspoon black pepper
- 3 tablespoons chopped tomatoes
- 2 tablespoons raisins
- 2 teaspoons chunky peanut butter
- 1⁄4 teaspoon paprika
- 1 tablespoon chopped parsley
- 1 tablespoon baking soda
- oil (for frying)
- First, make your "egg": Add 3/8 cup boiling water to the ground flax seed, stir well, until it's a gooey, eggy consistency.
- Boil sweet potatoes for 20 minutes, until soft, remove skins, and mash, stirring in "eggs" and 2 tsp oil.
- Drain firm tofu and soak shiitake and black fungus in hot broth for 20 minutes, while seeping fried tofu in hot water for 5 minutes. Dice all ingredients finely, and fry on high heat until slightly crisp, about 6 minutes.
- Remove from the pan, and add enough rice flour to coat. Measure the amount out, and add to a microwave safe bowl with a bit more than half that quantity of water, a dash of white vinegar, and soy sauce, and microwave on high heat for 5-10 minutes in batches, checking every 90 seconds, until almost solid and slightly sticky.
- Stirfry garlic, minced, and chopped onion until translucent, then add in tofu-fungus mixture, and ground cumin, oregano, and pepper, adding oil and water as needed to keep mixture slightly moist, for 2-3 minutes.
- Add chopped tomato, raisins, chunky peanut butter, paprika, and parsley, mix well, and cover 2 minutes. Reduce heat, and stir to combine. Remove from heat and let cool slightly.
- Incorporate the fungus evenly into the mashed yams with the baking soda. Form 18-28 balls from the mashed yam mixture.
- Fill a saucepan with a shallow layer of oil, and heat. Lightly fry each ball until the outside is golden, turning once, and drain on paper towels.