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SMOKY SHIITAKE MUSHROOM, TOFU & EDAMAME RICE CAKES

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You can make these PROTEIN-PACKED CAKES bite-size and serve them as snacks or make larger patties and use them as protein-packed burgers. As an alternative, you can also roll these into small balls and deep-fry them and serve them inside a pita pocket with rocket and a drizzle of tahini.

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SERVES 8

½ cup wild rice

1 tsp salt

1 cup shiitake mushrooms

Extra virgin olive oil for frying

½ tsp smoked paprika

500 g soft tofu

200 g edamame beans, cooked and chopped

Pepper to taste

1 cup breadcrumbs

  1.  Wash the rice with warm water, then with cold water. Add a pinch of salt and let stand for 30 minutes. Drain.

  2.  Place the rice in a pot together with 1 ½ cups water and a teaspoon of salt and bring to the boil. Lower the heat and simmer for 15 - 20 minutes until cooked.

  3.  When cooked, remove the pot from the heat and set aside to cool.

  4.  Brush the shiitake mushrooms with olive oil and sprinkle with smoked paprika. Place on the braai grid and braai over medium-hot coals until cooked. Dice the mushrooms and add to the rice. Mix well.

  5.  Place the tofu in a bowl and add the rice mixture and the edamame beans. Season with pepper. Mix the ingredients together.

  6.  Using your fingers, form the mixture into patties and roll in the breadcrumbs until they are completely covered. Heat some oil in a frying pan over medium-hot coals and fry the rice cakes until golden brown and crisp.

  7.  Drain on kitchen paper to remove the excess oil and serve with your favourite dipping sauce such as hummus or chimichurri.