Creamy on the inside and crispy on the outside, with the mushroom enhanced by the addition of seaweed and oriental flavours, you will love these little cakes as much as I do.

Per portion

130 grams firm tofu

50 grams oyster, or other well flavoured, mushrooms

1 sheet dried nori seaweed

1 cm cube, more or less, fresh ginger

1 clove garlic

fresh chilli

2 teaspoons miso soup base

1 heaped teaspoon cornflour plus extra for coating the cakes

oil for shallow frying

To a mini food processor add the roughly chopped ginger, garlic and chilli, then whizz for a few seconds.

Add the roughly chopped mushrooms and break the nori into the mix. Process to combine. Stop the processor and scrape down the mix from the sides if needed.

Break the tofu into the processor and add the cornflour and miso paste. Process until you have an even smooth paste that sticks together.

Remove the mix and divide into four equal amounts. Put some cornflour onto a plate and form each quarter of the mix into a little flat cake, coating it in cornflour as you do so.

Heat oil in a frying pan and add cakes. Cook on a low heat. The cakes are quite delicate so you only want to turn them once, so let the first side get nicely golden brown and crispy before gently turning them over.

I served them with chilli vinegar and some steamed green vegetable dressed with a little sesame oil and seeds.

Enjoy!