Vegan Camote Puffs Recipes

VEGAN CAMOTE PUFFS

Vegan Camote Puffs image

These little fritters are an original goody, inspired by Peruvian camotes rellenos and Thai ma ho. The combination of ingredients is a bit odd, but it ultimately comes together to make a uniquely flavored munchie.

Provided by Ed Vector

Categories Yam/Sweet Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

2 lbs orange-fleshed sweet potatoes (yams)
2 tablespoons ground flax seed
8 ounces firm tofu
1 ounce dried shiitake mushroom
1 ounce dried black fungus
1 ounce aburage
3 -8 tablespoons rice flour
2 teaspoons soy sauce
1/2 teaspoon white vinegar
3 garlic cloves
1/2 onion
1/3 teaspoon cumin
1/3 teaspoon oregano
1/3 teaspoon black pepper
3 tablespoons chopped tomatoes
2 tablespoons raisins
2 teaspoons chunky peanut butter
1/4 teaspoon paprika
1 tablespoon chopped parsley
1 tablespoon baking soda
oil (for frying)

Steps:

First, make your "egg": Add 3/8 cup boiling water to the ground flax seed, stir well, until it's a gooey, eggy consistency.
Boil sweet potatoes for 20 minutes, until soft, remove skins, and mash, stirring in "eggs" and 2 tsp oil.
Drain firm tofu and soak shiitake and black fungus in hot broth for 20 minutes, while seeping fried tofu in hot water for 5 minutes. Dice all ingredients finely, and fry on high heat until slightly crisp, about 6 minutes.
Remove from the pan, and add enough rice flour to coat. Measure the amount out, and add to a microwave safe bowl with a bit more than half that quantity of water, a dash of white vinegar, and soy sauce, and microwave on high heat for 5-10 minutes in batches, checking every 90 seconds, until almost solid and slightly sticky.
Stirfry garlic, minced, and chopped onion until translucent, then add in tofu-fungus mixture, and ground cumin, oregano, and pepper, adding oil and water as needed to keep mixture slightly moist, for 2-3 minutes.
Add chopped tomato, raisins, chunky peanut butter, paprika, and parsley, mix well, and cover 2 minutes. Reduce heat, and stir to combine. Remove from heat and let cool slightly.
Incorporate the fungus evenly into the mashed yams with the baking soda. Form 18-28 balls from the mashed yam mixture.
Fill a saucepan with a shallow layer of oil, and heat. Lightly fry each ball until the outside is golden, turning once, and drain on paper towels.

Nutrition Facts : Calories 173.3, Fat 2.8, SaturatedFat 0.5, Sodium 628.1, Carbohydrate 33.2, Fiber 5.1, Sugar 7.8, Protein 5.8

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