So, this was tasty.
It has been a while since we came up with anything particularly interesting or original – what can be blamed on the resumption of school.
However, faced with the prospect of some reheated leftover a mere day past simply pasta, a Bon Appétit, scallop cake recipe inspired this delicious amalgamation: Essentially a bean curd patty spiked with nori then rolled in panko and fried.
They were really, really good.
We enjoyed them both just as curdy patties with Jared’s famous remoulade and also as little sliders, dressed with more remoulade, pickled banana peppers and tomato.
- ½ Block bean curd
- ½ — 1 sheet nori
- ½ c nayonaise
- 3 Tbs. flax seed meal
- 6 Tbs. water
- ¾ c thinly sliced celery
- ¼ c finely diced red pepper
- 3 green onion, chopped
- 1/3 c minced cilantro
- 1 ½ tsp stone ground mustard
- 1 ½ tsp garam masala
- 1 tsp paprika
- ½ tsp salt
- Ground pepper
- 3 ½ c panko
Slice the bean curd into ¼ inch slices and lay on a towel, fold the towel over the slices then put some weight on them (say, bags of rice, a fry pan, etc.) to drain.
In a medium bowl, combine the flax seed and water. Lightly toast a sheet of nori (just to dry it a bit) for about 30 seconds. Smoosh the drained tofu into the bowl with the flax seed. Shred, break or pulverize the nori sheet into the bowl. We used ½ a sheet and felt it could have used a bit more.
Add everything else up to the panko and add 1 ½ c panko. Mix.
Form giant super ball sized dough balls, roll each in the reserved panko and squish to exactly 5/8” thickness.
Fry by preferred method until golden brown.
These would make great appetizers, too, served either way.