Steps

1. Soak Dried Hijiki Seaweed (4g) in lukewarm water to rehydrate.
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2. Peel and finely chop Carrot (1/4 pc, 50g) into 3mm cubes.
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3. Peel Potatoes (2 pcs, 200g) and remove any eyes.
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4. Cut each potato into 8 wedges and place in a heatproof bowl.
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5. Cover with plastic wrap and microwave at 600W for 4.5 minutes.
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6. Mash the microwaved potatoes with a fork or masher until no lumps remain.
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7. Crumble Firm Tofu (100g) and pat dry with paper towels.
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8. Add the firm tofu to the bowl with the mashed potatoes and mash together.
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9. Drain the rehydrated hijiki seaweed in a sieve and squeeze out excess water by hand.
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10. Add the squeezed hijiki seaweed, chopped carrots, Beaten Egg (1/2 pc), Potato Starch (2 tbsp), Soy Sauce (2 tsp), Sugar (1 tsp), and Dashi Powder (1/2 tsp) to the bowl. Mix well. (Key Tip: Adjust the amount of potato starch if the mixture is too loose, depending on the water content of the potatoes and tofu).
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11. Heat about 3-5mm of oil in a frying pan over medium heat.
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12. Take a portion of the mixed ingredients, form into a ball with your hands, lightly flatten, and shape into bite-sized, flat rounds.
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13. Place the shaped patties in the frying pan. Reduce heat to low to prevent burning.
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14. Increase heat back to medium and cook until the bottom is browned.
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15. Flip the patties and cook the other side until browned.
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16. Remove from the pan once both sides are browned and drain any excess oil.
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17. Arrange on a plate.
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