From the Temple of Japan~Carrot Croquettes

I got this Carrot Croquettes recipe from 'The Enlightened Kitchen' (Fresh Vegetable Dishes from the Temples of Japan) by Mari Fuji. This recipe book is based on the centuries-old vegetarian cuisine of Japan's Buddhist temples which is very interesting and healthy. What interesting about this croquettes that it uses tofu and peanuts instead of usual mashed potato mixed with ground meat for protein. This croquettes will look very good in bento (lunchbox). The key to making this dish is the removal of all excess moisture from the tofu.

Our weird looking Afghanistan carrots were the main star for this dish.

Short middle size shaped carrots were saved for Rayyan as a dummy (puting in Malaysia Language). Preventing him sucking on his fingers until its red and blister under supervision while cooking these days. Hopefully that way he will have more nutrition intake instead. He likes to chew the carrots which is good.

Ingredients:

1 Block Firm tofu (450gram)

300gram carrots, peeled and sliced into thin half-rounds

1 teaspoon salt

2 Tablespoon crushed peanuts (or roughly chopped walnuts)

2 Tablespoons cornstarch

All-purpose flour, for dusting

40gram all-purpose flour, mixed with 3 tablespoon water

1 cup (60gram) dried breadcrumbs

Vegetable oil, for deep-frying

1 Lemon or lime, cut into wedges 

Wrap the tofu in a paper towel or tea towel, place a plate on top and refrigerate for 30 minutes to remove excess moisture.

Boil the carrot for 10minutes in just enough water to cover until soft, then drain. Return the carrots to the pan and place over low heat until any remaining liquid evaporates, then mash.

In a bowl, combine the tofu, crushed peanuts, mashed carrots, salt and cornstarch and mix well. 

Make oval-shaped croquettes and dust evenly with flour.

Coat the croquettes with the flour-and-water mixture, dip in the breadcrumbs and deep-fried until golden brown.

Our first happy customer.

A peek inside.

Good healthy food for picnic with the family.

There are many interesting dish I would like to try to make from this recipe book but I can't find dried konbu in any Asian grocery stores. Many of the recipe need konbu stock as the based ingredient.