For a smart snack, indulge in these tiny, healthy bites that are sure to delight!
oil for frying
1 onion, chopped
1 cup chopped fresh shiitake mushrooms
1 cup firm tofu, chopped
1/2 cup whole wheat breadcrumbs, plus extra for coating
1 tablespoon chopped chives
1 tablespoon soy sauce
1/2 teaspoon barbecue powder
1/2 teaspoon garlic powder
salt and pepper, to taste
12 pandesal, toasted
cucumber strips for garnish
1 cup spinach leaves
1/2 cup sweet chili sauce
1 Heat oil in pan. Saute onions and add in mushrooms. Cook until soft. Transfer to a bowl; cool. Add tofu, egg, breadcrumbs, chives, soy sauce, and powders; mix well. Season.
2 Form into 1 1/2-inch balls, coat with breadcrumbs, and flatten to form patties. Chill.
3 Fry patties until brown on both sides, about 2 to 3 minutes each.
4 To assemble, top a pandesal slice with cucumber, patty, and spinach. Drizzle with chili sauce and top with another pandesal slice.
Photography by Kai Huang | Styling by Elaine P. Lim
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