Healthier Tofu, Cabbage and Ground Meat Cutlets
- 250 grams Combined ground beef and pork
- 150 grams Firm tofu
- 150 grams Cabbage
- 1 Egg
- 1 tsp Soy sauce
- 3/4 tsp Salt
- 1 Plain flour
- 1 Egg
- 1 Panko
- Blanch the cabbage in boiling water, drain and chop up fairly finely.
- You can use the cores too - just slice thinly and chop.
- Squeeze out the cut up cabbage with your hands as tightly as possible.
- Drain off the water from the tofu by wrapping it in paper towels and squeezing hard between your hands.
- It will become quite flat.
- The patties will be easier to form if you squeeze out as much moisture from the cabbage and tofu as possible.
- Mix all the cutlet ingredients together with your hands until it's very well combined and turns rather white.
- Divide into 8 portions and form into patties, slapping them between your palms to eliminate any air pockets.
- Coat with the flour, egg and panko and deep fry in 180C oil until golden brown and cooked through.
- Handle the patties gently since they are soft.
- Additional note: If you drain off the tofu very well, you can use a whole block of tofu (320 g).
ground beef, tofu, cabbage, egg, soy sauce, salt, flour, egg
Taken from cookpad.com/us/recipes/169215-healthier-tofu-cabbage-and-ground-meat-cutlets (may not work)