Teriyaki Chicken patties

Highly recommend to use firm tofu to make this dish as it contains less water so that your patties will hold together better. The power of every stove is very different. Please adjust the cooking time while cooking the sauce. Don't burn the sauce.

Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 200 gm chicken breast
• 2 pieces (150 gm) firm tofu
• 1 spring onion, diced

Marinade:

• 1 tsp light soy sauce
• ⅛ tsp salt
• pepper, to taste

Sauce:

• 1 ½ Tbsp light soy sauce
• 1 ½ Tbsp mirin
• 3 tsp Japanese cooking sake
• 3 tsp sugar

Method:

1. Cut the chicken into chunks. Blitz it in a food processor into a paste. (Note: If not using a food processor, you can finely chop the chicken meat with a cleaver. My mum used to make meat patties in this way.) Add tofu and combine well.
2. Transfer the chicken and tofu into a large mixing bowl. Mix in the marinade and spring onion. Set aside for 15 minutes.
3. Mix all the ingredients of the sauce. Set aside.
4. Heat oil in a frying pan over medium heat. Damp your clean hands, or a large spoon, or an ice-cream scoop to divide the mixture into 6 to 8 round discs. Put them into the frying pan with a bit of heated oil. Cook them until both sides are lightly brown. Pour in the sauce. Cover and cook for 2 minutes, until the sauce is reduced by half. Done. Serve hot.

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