These rice cakes are normally small enough to pop into your mouth. The recipe also works well with larger patties that can be chargrilled after frying, making it an ideal dish for a vegan barbecue.

10 dried Chinese mushrooms

10 dried wood ear mushrooms

cup green rice

700 g firm tofu

1 teaspoon salt

1 teaspoon sugar

oil, for frying

soy chilli dipping sauce to serve

Soak the mushrooms in warm water for 20 minutes. Drain the mushrooms and squeeze out any excess water. Remove the stems and finely chop the caps.

Put the green rice in a bowl and cover with cold water. Set aside for 10 minutes, then drain.

Place the tofu, in batches, in a muslin cloth or tea towel and squeeze out as much liquid as possible. Put the tofu in a bowl. Add the mushrooms, rice, salt and sugar and mix until creamy.

Using your fingers, form the mixture into small patties. Heat a little oil in a frying pan and fry the rice cakes until golden. Drain on paper towel and serve with the soy chilli dipping sauce.