Sunday night I did some prep-work to make sure I wouldn't be eating at midnight on Monday. I steamed the sweet potatoes until fork tender after chopping 2 large ones into 1 inch cubes
Next I finely chopped tofu (1 pound), shallots (2), oyster mushrooms (10) and seaweed (2 sheets usually for sushi rolling)
I let the tofu/mushroom mixture marinade with the juice of one lemon overnight. The potatoes packed up well also in the fridge.
The next day I added to the tofu: veganaise (1/2 cup) bread crumbs/matzos meal (1 cup) salt, pepper, dill (2 tsp) and arrow root flour/starch (2 tbs) and then formed into small yet plump patties
The potatoes I warmed up in a pan with a tiny bit of soy milk and soy margarine.
After they warmed I added 2 tbs of adobo sauce. (now I have to figure out what to do with those chipolte peppers!!
I fried the 'fish' patties until golden brown. I plated them on tip of some baby spinach and red onions that were lightly tossed on lemon juice.
This dish was awesome (and entirely invented by me) because I am SMART! Ok, it is less smarts and more years of missing fried fishy goodness. As a local 'merlander' who was raised on fish and crab cakes this was one dish I really missed. What was creepy was our apartment smelled like fish after these were made.