Salmon Tofu Patties
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,574.7
- Total Fat: 122.9 g
- Cholesterol: 871.4 mg
- Sodium: 3,400.9 mg
- Total Carbs: 131.1 g
- Dietary Fiber: 9.2 g
- Protein: 235.2 g
IntroductionThese are easy to make and a favorite of my kids. Used to server with a mayo/shoyu mixture as a dressing but they are good with out (and a lot less calories). These are easy to make and a favorite of my kids. Used to server with a mayo/shoyu mixture as a dressing but they are good with out (and a lot less calories).
2 cans of pink salmon
1 block of tofu (any firmness)
1 bag of panko (10 oz.)
2 large eggs
1 teaspoon salt (to taste, optional)
1 teaspoon black pepper (to taste, optional)
2 teaspoon dried dill (to taste, optional)
3 tablespoons canola (or other oil)
Substitutions: red salmon instead of pink; egg substitute instead of whole eggs; spray oil instead of canola oil.
Additions: chopped green onion or carrot slivers.
Season to taste. Cooking time may vary depending on your stove.
Heat the oil in a large frying pan.
Using a pastry blender, potato masher or fork, mash the tofu until there are no chunks. Add in the remaining ingredients except the panko. Mix until well blended. Add in the panko slowly until the mixture is able to be formed into a ball. Press the ball to from a patty and fry on medium low heat for about 7 - 10 minutes or until golden brown. Flip the patty and continue cooking on the other side. When browned on both sides, drain on a plate with paper towels.
Makes about 12 patties.
Serving Size: Makes about 12 patties
Number of Servings: 1
Recipe submitted by SparkPeople user APHRODITE808.