You are going to love these homemade Salmon Tofu Patties! They are crispy, chewy and savory in every bite! Perfect as an appetizer or a light meal! Kids approved!
Why this recipe works:
Ingredients needed to make Salmon Tofu Patties:
Cooked Salmon: I used Boneless Pink Salmon that were precooked and sealed in a pouch. You can use the canned version as well, just make sure it’s well drained. I didn’t use fresh salmon for this recipe, making it easier to prep and save time.
tofu: make sure it’s a firm tofu. It also needs to be drained, dabbed with paper towel, then mashed.
eggs: I used large size organic eggs
aromatics: garlic, green onion, ginger, onion flakes.
seasonings: salt, sugar, pepper, soy sauce, Shaoxing wine
panko: any brand works
neutral oil: I used canola oil
optional: Korean green chili peppers (chopped)
ingredients- mashed tofu
- combine into a bowl
- pan fry
How to make Salmon patties:
- Prep the Tofu
Set the tofu block on a strainer, then lay a flat heavy object on top of tofu for about 15 mins. Let excess water out. Afterward, dry with paper towel. Mash the tofu with the side of a chef’s knife. Set aside.
- Prep the salmon
Drain salmon as needed, making sure to get rid of excess moisture. If it’s too moist, it makes it harder to form the patties. Set aside.
- Combine everything
Into a large bowl, combine tofu, salmon, aromatics, and seasonings. Combine all the ingredients with hand. Once well incorporated, add the panko. Mix again.
- Create patties
Create 10 equal salmon cake balls and lay them on a greased baking sheet. You can use ice cream scooper if you like.
- Cook the patties
Heat up a skillet and oil generously. Drop each salmon balls into the skillet and gentlyp press down until they are evenly flat. Cook in medium high heat for about 8-10 mins or until you get that golden brown color. Be sure to flip halfway through.
- Ready to serve!
Serve hot, with sauce of your choice. These taste so much better hot off the pan!!
Recipe Variations:
Have fun and modify to your liking!
- splash of vinegar or lemon juice
- chili flakes or hot sauce
- chopped sweet potatos
- shredded cheese
- shiitake mushrooms, diced
Q & A
According to my family, these patties reminded them of the Asian fish cakes: savory, sweet with some chewiness. One of my kids thought I had made them a crab cake! Overall, tasty patties with nice texture and flavor!
I tested on my two kids, and they really loved them! The meaty texture and tons of aromatics helped create a wonderful flavor balance. Your picky eaters will love them too!
Have some hamburger buns ready? Create a double stacker salmon burger! I used some brioche buns and created a full meal out of it. I layered the patties with lettuce, cheese and potato chips on the side. It was a hit!
My family enjoyed this dish without any sauce, but if you like sauces here are some suggestions:
-dipping sacue: soy sauce mixed with little bit of vinegar, water and red pepper flakes
-tartar sauce mixed with some hot sauce
-Mayonnaise mixed with gochujang
-ketchup.
Yes, you can freeze the salmon patties up to a month. When reheating, I recommend pan frying in low with a bit of oil or air frying them with spritz of cooking oil.
Salmon Tofu Patties Recipe
Ingredients
- 4-5 oz tofu block
- 15 oz Pink Salmon pouch, precooked skinless, boneless
- 2 eggs large
- ⅛ tsp ginger powder
- ⅛ tsp sea salt
- 1 tsp sugar
- ⅛ tsp craked pepper
- 1½ tsp garlic, minced
- 2 Tbsp green onion, chopped
- 1 tsp Shaoxing wine
- 2 tsp onion flakes dehydrated
- ½ Tbsp low sodium soy sauce
- ½ cup panko
- 4-5 Tbsp neutral oil
optional
- 1 Tbsp Korean green chili peppers chopped
Instructions
- Set tofu block on a strainer. Lay a flat heavy object on top of tofu for about 15 mins. letting excess water out. Dry with paper towel then mash the tofu. Set aside.
- Drain salmon as needed, set aside.
- Into a large bowl, combine tofu, salmon, aromatics, and seasonings. Combine all the ingredients with hand. Once well incorporated, add the panko. mix again.
- Create 10 equal salmon cake balls and lay them on a greased baking sheet. You can use ice cream scooper if needed.
- Heat up a skillet and oil generously. Drop each salmon balls into the skillet and gentlyp press down until they are evenly flat. Cook in medium high heat for about 8-10 mins or until golden brown. Flip halfway through.
- Serve hot, with sauce of your choice.
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