Tofu Corn Griddle Cakes

Ingredients

• 2/3 brick of firm tofu (350 g)
• 1 large egg
• 1/3 cup melted salted butter
• 1/4 cup milk (2%)
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 can (341 mL) kernel corn, drained
• 2 tbsp chopped green onion
• Canola oil*

Directions

1. Pulse tofu in food processor until finely crumbled. Transfer to a bowl; set aside.
2. Whisk together egg, butter and milk until blended. Add milk mixture to tofu until combined; set aside.
3. Combine flour, baking powder, salt and pepper. Add flour mixture to tofu mixture. Gently fold in corn and green onion.
4. Form mixture into thin patties; place on a parchment paper-lined tray. Cover and freeze until firm. After freezing, patties can be wrapped and stored in the freezer for up to 1 month.
5. Working in batches, cook griddle cakes from frozen in a lightly oiled griddle over medium-high heat. Cook until golden brown and heated through, about 3 –4 minutes per side. Add more oil as necessary.