From Elizabeth Andoh's classic "At Home With Japanese Cooking". The patties are delicious freshly fried and garnished with some grated radish or ginger and a tiny bit of soy sauce, or even more delicious simmered in seasoned stock. Use whatever vegetables you have: carrot, burdock root, lotus root, shiitake or other mushrooms, boiled bamboo shoots, or whatever you can think up. Fried patties may be frozen for up to 1 month, or stored in an airtight container in the fridge for 3 or 4 days. Serve as a side dish with rice, miso soup and a salad. Prep time does not include pressing tofu. For vegan version, substitute 2-3 tsp. glutinous yam (yama imo), peeled and grated, for the egg white.