This is an easy recipe. The aroma of dried seaweed flakes reminds you of the sea. The patties can be served as a main dish with several patties piled on a plate, or as nibbles, like chicken nuggets.
- 250g/8.8oz chicken breast mince
- 100g/3.5oz silken tofu
- ½ tsp salt
- 1 tbsp cooking sake
- 1 tbsp Kewpie mayonnaise
- 1 tbsp corn flour/cornstarch
- 2 tsp aonori
- 1 tbsp oil
- Sliced cucumbers and tomatoes
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Wrap the tofu in a couple of layers of paper towel, then place it on a cutting board.
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Place a small tray on the tofu, with a couple of cans or cartons on the tray to weigh it down.
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Leave it for 30-60 minutes until the weight of the tofu is reduced to 65-70g/2.3-2.5oz (note 1).
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Put the salt, cooking sake, mayonnaise, and corn flour/cornstarch in a bowl. Mix well.
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Add the chicken mince and tofu to the bowl and mix well until the tofu is broken into small pieces and evenly mixed with the mince.
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Add aonori to the bowl and mix well.
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Heat the oil in a frying pan over medium heat.
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Using a small cookie scoop (note 2), take a generous scoopful of the mixture and drop it into the frying pan. Flatten the mixture with the back of the scoop, pressing down slightly to form a small round patty.
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Repeat with the remaining mixture.
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Cover the pan with a lid and cook for about 4 minutes. The bottom of the patties should be golden brown.
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Remove the lid and flip all the patties over. Turn the heat to medium-low and cook for another 3 minutes or so, without the lid, until the bottoms of the patties turn golden brown.
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Transfer the patties to a serving plate and arrange the sliced cucumbers and tomatoes on the side.
1. You can also gently press down on the tray to squeeze the water out of the tofu and speed up the draining process.
2. I used a 3.5cm/1⅜” cookie scoop with a trigger. You can also use a tablespoon to scoop up the mixture and another spoon to get the mixture out.
3. Chicken and Tofu Patties with Seaweed Flakes keep 3-4 days in the fridge.