Servings:
4
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 150g firm tofu
- - 100g silk tofu
- - 200g Jerusalem artichoke
- - 200g carrots
- - 150g spinaches
- - 5 tablespoons rice flour
- - half an onion
- - ½ teaspoon turmeric
- - extra virgin olive oil
- - salt
INSTRUCTIONS
- Peel the Jerusalem artichoke and brush the carrots, then roughly grate them and gather them in a bowl, season them with salt and combine them to the rice flour.
- Divide the batter into 12 balls and flatten them to obtain 0,5cm high disks. Heat a pan on the stove, add a tiny amount of oil and fry the disks flattening them with a spatula. Cook the pies for 3 minutes on each side, until they look crunchy and golden.
- Crumble the firm tofu and rinse it with water, then drain it and combine it in a bowl to the silk one.
- Heat 2 tablespoons of oil in a pan and sauté the minced onion for 2-3 minutes, then add the sliced spinaches and let them simmer on a high heat for a few minutes. Add the tofu and cook for 8-10 minutes, stirring it to roast it and “scramble” it completely. Sprinkle the turmeric, a few gomaschio or salt, stir well and serve it with the pies.
