Fresh

• 680 g (1 lb 8 oz) firm tofu
• 2 eggs, lightly beaten
• 40 g (1½ oz) carrots, cut into thin matchsticks
• 40 g (1½ oz) snow peas (mangetout), thinly sliced
• freshly grated ginger, to serve

Pantry

• 20 g (¾ oz) dried shiitake mushrooms, or 40 g (1½ oz) fresh shiitake, stalks removed and thinly sliced
• 1 tablespoon sake
• a large pinch of sea salt
• 3 cups (750 ml) sunflower oil, for deep-frying
• soy sauce, to serve

Place the tofu on a baking tray and top with another tray with a 1 kg (2 lb 4 oz) weight on top. Leave it for 2 hours, or even overnight, to press out the excess water.

If you are using dried shiitake mushrooms, soak them in a bowl of hot water for 1 hour, then drain. Thinly slice the soaked or fresh mushrooms, discarding the stalks.

Place the tofu in a food processor with the sake, eggs and salt and blend until very smooth.

Tip the tofu mixture into a bowl and add the mushrooms, carrot and snow peas. Combine well and then shape the mixture into 10 rounded patties.

Heat the oil in a deep frying pan over medium heat. When it reaches 180°C (350°F), carefully slide the patties into the oil. Cook two or three patties at a time for 3 minutes, turning halfway through, until golden brown.

Remove the patties from the oil with a slotted spoon and place them on paper towel to drain. Serve with a dash of soy sauce and some grated ginger.