Ingredients (serves 4):
100g of organic chickpeas, tinned
1 tablespoon of the liquid from the tin.
125g of tofu
30g of Maïzena cornflour
3 nori sheets
1 clove of garlic
1 teaspoon of salt
1cm of fresh ginger, very finely grated
2 spring onions, finely sliced
50g of Panko, Japanese breadcrumbs
For the sauce:
1 tablespoon of fresh coriander leaves, finely chopped
1 tablespoon of fresh mint, finely chopped
1 spring onion, very finely sliced
3 tablespoons of sweet chilli sauce
1 tablespoon of lemon juice
1 tablespoon of mirin
1. Stir all the ingredients for the sauce together in a bowl. Store in the fridge.
2. Crumble the nori sheets into the food processor or blender. Finely slice the garlic and shallot and add to the bowl. Add 100g of chickpeas and a tablespoon of the liquid from the tin along with the tofu, grated ginger, salt and parsley. Mix in the food processor to produce a smooth consistency.
3. Pour the nori mixture into a large bowl and stir in the cornflour. The mixture should feel firm. Use a fork to mix in the sliced spring onion, lime zest and half a tablespoon of the lime juice. Add extra salt and pepper to taste if needed.
4. Mould the mixture into balls the size of a golf ball. Flatten them slightly so they are 6-7mm thick. Sprinkle some Japanese breadcrumbs on a plate and dip the cookies in it.
5. Add a 2-mm layer of sunflower oil to a frying pan and fry the cookies until golden brown on both sides. You can cook them in the fryer if you want. Serve the cookies with the sauce and a green salad.
Food and wine paring:
This Nucli has a rather robust structure for a rosé: with fresh acidity, a full-body with light red fruit, minerals and an attractive bitterness. A rosé to accompany a delicious treat. It is an agreeable dining companion for this tasty, spiced vegan variation of Thai fish cakes.