I didn't have enough ground meat... but I remembered I had tofu, so I prepared this! We also like to put tofu into hamburger patties.Use carrots, shiitake mushrooms or whatever vegetables you like. I recommend microwaving the vegetables before mixing them in since the tsukune patties are very soft. If you find it hard to form the mixture into patties, just drop into a hot frying pan using 2 spoons. Cook through thoroughly on low heat. Recipe by Mama usako

If you only use minced chicken, they'll tend to turn out tough. Adding tofu is an easy way of making them fluffy.I also recommend dipping them in soft poached eggs!You could also use firm tofu, but the end result will be smoother with silken tofu. For 8 tsukune patties. Recipe by EnjoyKitchen

I tried substituting burdock root for the lotus root that I always use.I added shiso leaves since my husband loves them, but they also taste great topped with shredded white leak and egg yolk. Please use whatever you like! Recipe by Kimutty

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

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 I started living on a tight budget, I tried to think of meatless dishes with a meaty texture. I realized that frozen tofu has a texture similar to chicken, and went through some trial and error to come up with this recipe.By frying the patties in a slightly generous amount of vegetable oil, they won't fall apart and the tofu-like texture will lesson, making them more like chicken tsukune. After trying out a lot of things the combination of leek and enoki mushrooms worked the best, but basically you can use any kind of leftovers in your refrigerator. Recipe by *3103*

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.

I made this because I bought some great asparagus (>_<).The tsukune patties are rather soft, so if you have trouble when wrapping them, increase the amount of bread crumbs, or add more potato starch until firm. If you want to later pack these in bentos, freeze them after cooling in step 7, then you can microwave and eat them when you want . Recipe by Hanabudou

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 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

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