Ingredients:

Tofu & sweet potato fritters:

• 250g hard tofu
• 150g pre-boiled potatoes
• 1 medium-sized sweet potato 
• 2-3 cloves garlic 
• 3 tbsp all purpose flour (more might be needed)
• Kimchi powder (coming soon to our webshop)
• Salt and pepper to taste
• Oil for frying

Miso butter:

• 1 tbsp miso
• 3 tbsp unsalted butter (of your choice)
• ½ tbsp sriracha sauce

Coleslaw:

• Red cabbage (chopped into strips)
• White cabbage (chopped into strips)
• Carrot (julienned)
• Coriander leaves
• 2 tbsp lemon juice
• 2-3 tbsp mayo (of choice)
• Salt and pepper to taste
• Vinegar (optional)

Additional ingredients:

• Choi Kimchi (of your choice)
• Sourdough bread

Instructions:

To make the fritters:

In a mixer, combine the tofu, sweet potato, potato, garlic, kimchi powder, salt and pepper. Mix and crush to form a paste. Add flour and whir in the mixer again until a thickened texture develops. The mixture needs to hold well when formed into the shape of a patty. 

1. With each patty made, wet your hands slightly with water and make a patty (as large as a falafel). Make sure to keep wetting your hands with water before making each patty. 
2. Heat up vegetable oil on high heat. Make sure the oil is fully heated. To test, drop a few droplets of water in the oil and once it sizzles you know it’s ready. Place your patties in the oil and cook each side for 2-3 minutes or until golden brown. Place on a plate layed with kitchen towels to soak out the excess oil from the fritters.

To make the miso butter:

Combine the miso, butter and sriracha sauce and mix until fully combined. You can do this by hand or in a mixer. 

To make the coleslaw:

Combine the red cabbage, white cabbage, carrot and coriander leaves with lemon juice, mayo, salt and pepper. Mix and set aside.

To make the sandwich:

On your sourdough bread, spread the miso butter. Top it up with the tofu and sweet potato fritters, coleslaw and kimchi. Serve immediately or serve cold. Both ways are delicious.