Hash brown with miso sardine and tofu bento
Hash brown with miso sardine and tofu bento
(6 pieces of hash browns):
4 tbsp Del Monte Tetra Pack Whole Kernel Corn
1 can Del Monte Japanese Sardines in Miso Sauce
1 box hard tofu
1 potato (about 250g)
1 egg
Some flour
Some bread crumbs
Some salt and black pepper
Mash the tofu first, wrap it with gauze, squeeze out the water and set aside.
Peel and steam the potatoes, mash them with a fork while they are still hot.
To make hash brown filling, mix mashed tofu, mashed potatoes, sardines and kernel corn together, season with salt and black pepper.
Preheat a pan, fry the bread crumbs over medium-low heat until they turn golden, and then set aside.
Divide the filling into 6 equal proportions, knead them into flat circles. Then evenly coat with flour, egg wash and bread crumbs accordingly.
Preheat the oven to 200°C, grease the baking tray with olive oil, and bake the hash browns until they turn golden brown (about 15 minutes).
~Grilling instead of frying is a healthier choice, which can reduce calorie and fat intake.
~Using a variety of vegetables in one dish is a good way to achieve nutritionally balanced.
~If you use an air fryer, the baking time required will be shorter than that of an oven. The hash browns are done as soon as they stand firm.