Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
Ingredients A:
6-1/2 oz or 1-1/2 cups okara
1 cup all-purpose flour, sifted
2 tablespoons onion, chopped
2 tablespoons carrot, chopped
2 tablespoons zucchini, chopped
1 tablespoon celery, chopped
1 egg, beaten
1-1/2 tablespoon light soy sauce
1/4 teaspoon dry Chinese mustard powder
1 tablespoon curry powder
1/2 teaspoon salt
Other Ingredients:
All purpose flour for coating
2 eggs, beaten
Panko (dehydrated bread crumbs) for coating
Oil for deep-frying
Condiments:
Equal amounts of ketchup & Worcestershire sauce
Garnishes:
Lemon wedges
Parsley
Preparation:
Mix all ingredients A; divide into eighths. Form oval patties.
Coat patties with flour, beaten eggs and bread crumbs (in this order).
Deep fry in oil until golden brown. Drain on wire rack.
Makes 4 servings.
