I made this for my husband, who loves meat.You can add any kind of vegetables you like♪The patties itself aren't strongly seasoned. Recipe by Rinnyo

I needed to use up some minced chicken, so I made this.I added steps to make it easier to understand, but it's really very simple.I added the green part of the leek for garnish in the last photo.I used a short and thin burdock root this time, but if you use a bigger one, just use half.With this recipe, you can make around 10-12 bite-sized patties. For 3-4 servings. Recipe by santababy

I wanted to eat a side dish that went well with rice.I think the flavoring soaks in and tastes better if you make the patties a little smaller than a regular hamburger. Recipe by Minaichigo

When you're preparing a lunchbox for a sports day or other special occasion it's easier if most preparations can be completed the day before. You won't have much time on the actual day so I made these tsukune patties a small size to reduce the cooking time.I purposefully cut the lotus root into cubes so you can enjoy the crunch texture. Recipe by shoko

This is the second recipe for using chicken breast meat.You don't have to cook the patties all the way through during Step 3 because you'll also be simmering them in the sauce during Step 4 (if both sides have lightly browned to a golden color, that's good enough). Recipe by mumi

I really wanted to make a bento side dish without any eggs. The patties are rather soft before cooking, but shape up when they cook through. This is thanks to the potatoes.Adjust the flavoring to your preference. Recipe by Arikan.

This is a recipe to use up okara.You can taste the okara with this ratio, so this is good for people who love soy beans. For those people who want to make them more meaty, or people who don't like okara, I recommend using 300 g of ground meat and 100 g of okara. Recipe by andhorse

This is my husband's favourite dish that I serve often.Wipe off the excess oil in the pan before adding the sauce ingredients! If there is a lot of oil, the sauce will separate and won't blend together. Recipe by Haranouenoponyoponyo.

I made it using just ground meat and bean sprouts, but it tasted more delicious when I added in salted konbu .※ If you thoroughly knead the mixture in step 2 until it all sticks together, then you do not need to use anything to hold it together. Recipe by Donpintan

I wanted to eat juicy tsukune patties, and when I added nagaimo yams, they turned out to be extremely delicious. I used green onions, but Japanese leeks work as well. These don't harden even after they cool, so try frying smaller balls and add to your bento.At Step 1, thoroughly mix the ingredients for a fluffy texture. When frying in Step 2, the patties are soft and difficult to mold, but it's easier if you mold them into the final shape inside the pan. For those of you that want lots of sauce in Step 3, double the ingredients. In that case, quickly fry the patties, remove from the pan, and cook the sauce. Recipe by Orihime mama

I made at home the frozen chicken tsukune patties that I normally buy at a store.The tsukune patties will be cold and tough by the time you eat it for lunch, so I added some silken tofu thinking that it might make the patties a little softer.The top picture is before they were frozen.The reheated chicken patties lose the thickness in the sauce, but the taste has soaked into it.(If you have time in the morning, make a small amount of sauce and apply it onto the heated chicken patties if you like.) Recipe by Hokkori-no

I like yakitori tsukune, so I tried making these. I figured they would be difficult to make at home if I skewered them, so I made them into hamburger patties. Recipe by Pukuttopukumaru