Ganmo Modoki (Japanese Burger) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lo cal lo carb Burger with nuts Ingredients:
30 ounces tofu |
2 tablespoons grated carrots |
2 tablespoons onions or scallions or leeks or gingerroot, diced |
2 tablespoons diced mushrooms |
2 tablespoons green peas |
2 tablespoons sunflower seeds or peanuts or chopped nuts |
2 tablespoons roasted sesame seeds or poppy seeds, see note |
2 tablespoons raisins |
3/4 teaspoon salt |
Directions:
1. Use the peas with Ganmo balls. Sesame and poppy seed may be ground or whole.
2. Squeeze the tofu as well as pressing. First press the tofu. Then place at center of large dry dishtowel and gather to form sack. Twist closed and squeeze tofu firmly. Knead it 2 to 3 minutes to expel as much water as possible. Squeeze lightly enough so that no tofu penetrates the sacke. Empty into bowl. This results in a mashed tofu that is slighly cohesive and resembles cottage cheese.
3. Combine first 8 ingredients in shallow bowl. Mix well. Knead for 3 minutes. Add salt and knead for 3 more minutes. Dough should be smooth and hold together.
4. Moisten palms with oil and shape dough into 8 patties about 3 X 3 1/2 or 12 balls 1 1/2 inch.
5. Bake in oven for 20mins turning once at 200C Drain on rack or paper towels. Sprinkle with shoyu if desired.
6. 6Refrigerate in airtight container. Will keep 1 week. Frozen keeps indefinitely.
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