Healthier Tofu, Cabbage and Ground Meat Cutlets

1. 1

   Blanch the cabbage in boiling water, drain and chop up fairly finely.

2. 2

   You can use the cores too - just slice thinly and chop.

3. 3

   Squeeze out the cut up cabbage with your hands as tightly as possible.

4. 4

   Drain off the water from the tofu by wrapping it in paper towels and squeezing hard between your hands.

5. 5

   It will become quite flat.

6. 6

   The patties will be easier to form if you squeeze out as much moisture from the cabbage and tofu as possible.

7. 7

   Mix all the cutlet ingredients together with your hands until it's very well combined and turns rather white.

8. 8

   Divide into 8 portions and form into patties, slapping them between your palms to eliminate any air pockets.

9. 9

   Coat with the flour, egg and panko and deep fry in 180C oil until golden brown and cooked through.

10. 10

    Handle the patties gently since they are soft.

11. 11

    Additional note: If you drain off the tofu very well, you can use a whole block of tofu (320 g).

* Per serving · 4 servings · Values may vary.

No additional tips available.