Salmon Tofu Cake

5

by: savortherainbow






These cakes can be served as a side dish with some rice or enjoyed as a snack. My original intention was to imitate a Korean savory pancake which are thin and crispy. However, these are more like crab cakes you’d see here in the States. Unexpected? Yes. Pleasantly surprised? YES!!!




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 12

1 can of salmon (or canned tuna)

1/2 pack of firm tofu

2 slices of bread (I used whole wheat)

2 eggs

1/2 cup carrot, chopped

1/2 cup green onion, chopped

1/2 cup red bell pepper, chopped

1 tsp garlic, minced

1 tsp sesame oil

1/4 tsp salt and pepper

Vegetable oil

slice Dipping sauce: soy sauce, a of garlic, splash of vinegar

Nutrition Facts
Salmon Tofu Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 90

  • Total Fat: 3.5 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 49.1 mg
  • Sodium: 200.1 mg
  • Total Carbs: 4.5 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 1.3 g
  • Protein: 10 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Squeeze out all the water from tofu and salmon. (Very important step!)

2.  Chop all the vegetables and bread.

3.  Mix all the ingredients together in a bowl.

4.  Using an ice cream scooper, scoop the mixture and form tightly into individual patties.

5.  Coat a nonstick pan with a generous amt of vegetable oil (Olive oil does not work very well here. If you want crisp, golden brown cakes, don’t hold back on the oil).

6.  Cook on med-high heat until outside turns golden brown, approx 4-5 min. Flip and fry.

7.  Serve with dipping sauce.

Cooks' note:
The dipping sauce is a perfect complement to the cake. If you want some heat, squirt a generous amount of sriracha! That should do the trick ;).

related recipes

comments

Floren Girl

5

looks yummy