TOFU AND MUSHROOM MEATBALL

Ingredients and Seasonings :

    100 grams of white mushrooms , coarsely chopped
    2 pieces of tofu , mashed
    2 chicken eggs , beat well
    40 grams onion , finely chopped
    2 cloves garlic , finely chopped
    2 scallions , thinly sliced
    ¼ teaspoon nutmeg
    ½ teaspoon pepper
    1 tsp salt
    oil for sauteing and frying
layers :

    50 grams of wheat flour
    2 chicken eggs , beat until frothy
    50 ml of water
    150 grams of white flour panir
HOW TO MAKE
    Heat oil and saute onion and garlic until fragrant . Enter the leeks and mushrooms , stirring until wilted , remove from heat.
    Add the tofu , eggs , pepper , salt and nutmeg and stir . Pour batter into pan size 20 x 20 x 3 cm were already smeared oil , and steam for 30 minutes until the dough is cooked . Remove and let cool .
    Cut the cakes out size 4 x 4 x 2 cm . Sprinkle with flour , dip in egg white , dredge in flour until blended panir . Store in the refrigerator for 15 minutes .
    Heat oil , fry in hot oil until golden brown and a lot . Remove and drain . Serve