Nutrient-Rich Zucchini & Tofu Patties
An Amazing Combination of Chewy Zucchini, Soft Tofu, and Savory Spam!
Zucchini is affordable these days, making it perfect for various dishes! We’ve made zucchini and tofu patties that kids will absolutely love! Utilizing a brilliant idea from YouTuber ‘Simple Cooking’, we’ve adapted their triangular zucchini pancake recipe to create these delightful zucchini and tofu patties.
Main Ingredients
- 1 Zucchini (approx. 200g), thinly sliced lengthwise
- 1/2 block Tofu (approx. 100g)
- 1 can Spam (200g)
Seasoning & Binder
- Pinch of Salt (3-4 pinches for zucchini, 2-3 pinches for tofu)
- Pinch of Black Pepper
- 1 Tbsp Cornstarch
- Pinch of Salt (3-4 pinches for zucchini, 2-3 pinches for tofu)
- Pinch of Black Pepper
- 1 Tbsp Cornstarch
Cooking Instructions
Step 1
First, thinly slice the zucchini lengthwise, about 0.5cm thick. Sprinkle 3-4 pinches of salt over the sliced zucchini and let it sit for 10 minutes. This process draws out excess moisture, making the zucchini chewier, and also seasons it. After 10 minutes, gently pat the zucchini slices dry with a paper towel to remove any remaining moisture.
Step 2
Take half a block of tofu (about 100g) and mash it using the back of a fork or a knife. Sprinkle 2-3 pinches of salt over the mashed tofu to season it and help remove some moisture. You can let it drain in a sieve for a bit, or press it with paper towels to squeeze out excess water.
Step 3
Mash or finely chop the Spam can (200g). For a cleaner taste, you can blanch the Spam in boiling water for about 30 seconds to remove impurities and excess grease. In a bowl, combine the mashed tofu and mashed Spam. Add a pinch of black pepper and mix everything thoroughly, kneading it a bit to ensure the ingredients are well incorporated. This creates a delicious filling with the soft texture of tofu and the savory, salty flavor of Spam.
Step 4
Prepare the dried zucchini slices. Place a portion of the tofu-Spam filling onto one zucchini slice. Then, sprinkle 1 tablespoon of cornstarch evenly over the filling. The cornstarch helps the filling adhere to the zucchini and contributes to a crispier texture when cooked.
Step 5
Cover the filling with another zucchini slice, folding it in half to create a triangle shape. Gently press the edges to seal the filling inside, ensuring it doesn’t leak out during cooking. It’s similar to folding a triangle dumpling. This shaping makes the patties visually appealing and adds to the fusion style.
Step 6
Heat a lightly oiled pan over medium-low heat. Place the prepared zucchini and tofu patties in the pan. Cook for about 3-4 minutes per side, or until golden brown and crispy. Ensure the zucchini is tender and the filling is heated through. Adjust the heat as needed to prevent burning. Enjoy these delicious patties while they are warm!
