6 servings
- 375 g grilled tofu
- 1 potato, steamed
- 150 g wholemeal flour
- Breadcrumb
- Sesam seeds
- Lin seeds
- Sunflower seeds
- Shoyu
- Seeds oil
- Extra virgin olive oil
- Seeds oil
- Sea Salt
Prepare the batter mixing the wholemeal flour with a small coffe-cup of water, a splash of shoyu and a punch of salt. Mix until firm and thick. Let it rest in the fridge.
Place the tofu, the steamed potato, some oil (be generous!) and a punch of salt in the food processor (or mixer). Process until it has the consistence of the ricotta cheese. Add some parsley and form 15 croquettes.
Mix the seeds and the breadcrumb in a bowl.
Heat the seeds oil in a small, high border frying pan. Dip the croquettes, first, into the batter and, then, into the seeds and breadcrumb mix. Wash your hands from the breadcrumb very often.
Fry the croquettes until golden brown and let them rest on blotting paper.
These croquettes are better than all the precooked food selled in stores!
I have always be suspicious of fried food (and never so able to do it until) until a seraphic waiter of a Macrobiotic restaurant revealed me the secret of their fantastic, fried seitan. From that time on, my relationship with fried food has improved!
