Korean Tuna Pancakes

INGREDIENTS

• 1 can tuna (water and oil free), drained
• 1 green onion, chopped
• 1 small carrot, minced
• 1 small jalapeño, minced
• 3 mushrooms, minced
• ¼ block tofu, drained and squeezed (¾ cup packed)
• Squeeze out ALL the moisture with your hands out of the tofu
• 1 egg
• 1 Tbsp potato starch (corn is fine too)
• 2 Tbsp Korean Frying Mix (We use Beksul Frying Mix)
• ¾ tsp Dasida Beef Stock Powder (We use CJ Dasida Soup Stock)
• ½ sugar
• ½ sea salt
• Black Pepper
• Oil

Soy Sauce Dip

• 1 Tbsp Soy Sauce (We use Kikkoman)
• ½ Tbsp white, rice, or apple vinegar

INSTRUCTIONS

1. Prepare the following and add to a medium bowl: 1 can tuna (drained), 1 green onion (chopped), 1 carrot (minced), 1 small jalapeño (minced), 3 mushrooms (minced), ¼ block tofu (drained and squeezed), 1 egg, 1 Tbsp potato starch (corn is fine too), 2 Tbsp Korean Frying Mix, ¾ tsp Dasida Beef Stock Powder, ½ tsp sugar, ½ tsp sea salt, and black Pepper. Mix until well incorporated. Make sure to break up all tuna pieces into the mixture.
2. Heat a large pan over medium heat with a generous amount of oil. Roll tuna mixture into golf sized balls, and place in the pan.
3. Flatten the balls into ½ inch thick patties. Because the tuna is already cooked, you just have to cook until both sides are golden and crispy.
4. Serve with a soy sauce dip and a Korean dish or serve as a patty on a sandwich or hamburger with your favorite condiments.