Finalist: Pam Noguchi, Honolulu, Hawaii
Ingredients:
1 (20 ounce) container Firm Aloha Tofu
1 (7.5 ounce) can of red salmon, drained and flaked
3 shiitake mushrooms, soaked in water, squeezed out and minced
1 small carrot, finely grated
1/2 cup onion, minced
2 teaspoons raw sugar
2 teaspoons shoyu (soy sauce)
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon minced ginger
2 tablespoons white miso paste
1 large egg white
Preparation:
Drain tofu, squeeze out excess water and crumble in a large bowl. Add all ingredients and mix well. Form into approximately 3″ diameter patties. Coat patties in flour and fry in 2 tablespoons canola oil, about 5 minutes on each side. Serve immediately or chilled.
Makes about 10 patties.
