These little fritters are an original goody, inspired by Peruvian camotes rellenos and Thai ma ho. The combination of ingredients is a bit odd, but it ultimately comes together to make a uniquely flavored munchie.
First, make your "egg": Add 3/8 cup boiling water to the ground flax seed, stir well, until it's a gooey, eggy consistency.
Boil sweet potatoes for 20 minutes, until soft, remove skins, and mash, stirring in "eggs" and 2 tsp oil.
Drain firm tofu and soak shiitake and black fungus in hot broth for 20 minutes, while seeping fried tofu in hot water for 5 minutes. Dice all ingredients finely, and fry on high heat until slightly crisp, about 6 minutes.
Remove from the pan, and add enough rice flour to coat. Measure the amount out, and add to a microwave safe bowl with a bit more than half that quantity of water, a dash of white vinegar, and soy sauce, and microwave on high heat for 5-10 minutes in batches, checking every 90 seconds, until almost solid and slightly sticky.
Stirfry garlic, minced, and chopped onion until translucent, then add in tofu-fungus mixture, and ground cumin, oregano, and pepper, adding oil and water as needed to keep mixture slightly moist, for 2-3 minutes.
Add chopped tomato, raisins, chunky peanut butter, paprika, and parsley, mix well, and cover 2 minutes. Reduce heat, and stir to combine. Remove from heat and let cool slightly.
Incorporate the fungus evenly into the mashed yams with the baking soda. Form 18-28 balls from the mashed yam mixture.
Fill a saucepan with a shallow layer of oil, and heat. Lightly fry each ball until the outside is golden, turning once, and drain on paper towels.