Mushroom Tofu cakes

Material:
2 tablespoons vegetable oil
40 g onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced green onion
100 g button mushrooms / rice straw, finely
2 pieces @ 300 g of fine white out, wash, drain, puree
Chicken 1 egg, beaten until frothy
1 / 4 teaspoon nutmeg
1 / 2 tsp pepper powder
1 teaspoon salt
cooking oil
Layers:
1 egg white, beaten until frothy
PANIR 150 g white flour

How to make:

Saute onions and garlic until tender and fragrant.
Enter the leeks and mushrooms, stirring until wilted.
Add the tofu smooth, stir until smooth and quite dry. Remove and chill.
Toss out fine with eggs, pepper, nutmeg and salt until blended.
Form dough into a round flat.
Dip in egg white then roll in tepun PANIR until blended.
Allow a few moments until slightly dry.
Fry in hot oil and a lot to yellow-brown.
Remove and drain.
Serve hot.

For 10 pieces

Source