Ingredients

(Pic1, 2)
350g soybean residue. The soybean residue pieces should be at least 0.5mm each. The smaller ones are more suitable for making sweet sesame pancakes.
180g minced green onions
80g thinly sliced scallions
4 dried mushrooms, thinly sliced
30g celery, thinly sliced
160g shredded carrots
1.5 Tbsp sesame oil
1.5 Tbsp soy sauce
1 Tbsp oil
2 tsp sugar
3 tsp salt
1 tsp black pepper
135g corn flour
120g plain flour or bread flour

1. In a mixing bowl, (Pic3) combine soybean residue, corn flour, flour, salt, sugar and black pepper and mix well. Then, add green onion, celery, scallion, mushroom, carrot, sesame oil, soy sauce and oil (Pic4) and mix all the ingredients well to make into dough.

2. Divide the dough to make small pancakes about 0.5mm-0.7mm in thickness each (Pic5). Put some oil into the flat bottom of a non-stick pan and cook pancakes with low to medium heat until golden brown (Pic6). These can be eaten alone as vegetarian meat pancakes, or can be put into a hamburger bun as described below.

Bake hamburger bread in an oven for a little while. Spread mustard sauce and tomato sauce on each side of the bread, fill the bread with raw vegetables, nutritious veggie burger patty, cheese slices, cucumber slices, tomato slices and onion slices and ready to serve.(Pic7)