Mango pasta cake

Yield: 12 servings

Measure Ingredient
¼ pounds Tofu, crumbled
3 \N Lime leaves, chiffonade
3 tablespoons Lemon grass, minced
1 tablespoon Ginger, minced
1 tablespoon Thai basil, chiffonade
1 pinch Kosher salt
1 pinch Cayenne pepper
1 tablespoon Mango juice
½ pounds Semolina flour
½ pounds Flour
3 tablespoons Mango, pureed
½ teaspoon Oil, olive
6 \N Eggs, beaten



MANGO PASTA: Mix together the flours, mango, and olive oil in a mixer fitted with a dough hook. Set the speed to low. Slowly add eggs with the mixer running, one at a time, until a sticky dough is formed.

Continue kneading for 10 minutes (add more flour is needed to form a smooth, elastic dough). Wrap the dough tightly in plastic wrap and refrigerate for 2 hours. Roll out and cut to desired thickness. Cook in boiling salted water to al dente.

Cakes: Combine all ingredients in a bowl and refrigerate, covered, for 2 hours. Form pasta mixture into cakes and fry in canola oil in a non stick pan until cooked through and lightly browned on each side.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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