Tofu and Ricotta Cutlets

Name: Tofu and Ricotta Cutlets
Yield: 6
Ingredients: 1 1/2 cups of cooked soybean flour; 1 lightly beaten egg; 2 green onions, chopped; 1/4 cup of skim milk; 1/2 cup of wheat germ; 1/4 cup of ricotta cheese; 1 tablespoon of soy sauce; salt and pepper to taste; 1/2 teaspoon of mustard in powder form; Oil for frying; Wheat flour

1
1 1/2 cups of cooked soybean flour
2
1 lightly beaten egg
3
2 green onions, chopped
4
1/4 cup of skim milk
5
1/2 cup of wheat germ
6
1/4 cup of ricotta cheese
7
1 tablespoon of soy sauce
8
salt and pepper to taste
9
1/2 teaspoon of mustard in powder form
10
Oil for frying
11
Wheat flour

Ingredients

1
1 1/2 cups of cooked soybean flour
2
1 lightly beaten egg
3
2 green onions, chopped
4
1/4 cup of skim milk
5
1/2 cup of wheat germ
6
1/4 cup of ricotta cheese
7
1 tablespoon of soy sauce
8
salt and pepper to taste
9
1/2 teaspoon of mustard in powder form
10
Oil for frying
11
Wheat flour

Directions

1
Puree the cooked soybean flour using the minimum amount of cooking liquid
2
Combine all remaining ingredients except oil in a bowl
3
The mixture should have good consistency to form cutlets
4
If too watery, add a little more wheat germ; if too dry, add a bit more of the soybean flour's cooking liquid
5
Form 6 flat cutlets
6
Dredge in a little wheat flour
7
Let it sit for about 15 minutes
8
Heat oil in a skillet and fry the cutlets for 5 to 8 minutes on each side
9
Serve 6 pieces.