Healthier Tofu, Cabbage and Ground Meat Cutlets

Healthier Tofu, Cabbage and Ground Meat Cutlets

The umami of the tofu makes these cutlets so juicy. Whenever I serve this my family keeps saying "Sooo good" over and over.

Ingredients: 4 servings

For the cutlet mixture:
Combined ground beef and pork
250 g
Firm tofu
150 g
150 g
Soy sauce
1 teaspoon
3/4 teaspoon
The coating:
Plain flour
As needed
As needed
As needed


1. Blanch the cabbage in boiling water, drain and chop up fairly finely. You can use the cores too - just slice thinly and chop.
2. Squeeze out the cut up cabbage with your hands as tightly as possible.
3. Drain off the water from the tofu by wrapping it in paper towels and squeezing hard between your hands. It will become quite flat.
4. The patties will be easier to form if you squeeze out as much moisture from the cabbage and tofu as possible.
5. Mix all the cutlet ingredients together with your hands until it's very well combined and turns rather white.
6. Divide into 8 portions and form into patties, slapping them between your palms to eliminate any air pockets. Coat with the flour, egg and panko and deep fry in 180°C oil until golden brown and cooked through. Handle the patties gently since they are soft.
7. Additional note: If you drain off the tofu very well, you can use a whole block of tofu (320 g).

Story Behind this Recipe

I'm fine after eating croquettes, but after eating menchi-katsu (breaded and deep fried ground meat cutlets) I get hearburn. So this version is lighter and delicious.
My husband doesn't like the usual menchi-katsu either, but he says "This I can eat" (how rude!) about these.