Leftover salmon or poke? *recipe is possible to make vegetarian

For some reason, we almost always end up with leftover poke (you can freeze poke and defrost it) and sometimes salmon. We have always eaten tofu patties due to us following the Seventh-Day Adventist faith, but we have also when at home, had tofu patties with fish or as we call it, Aku/Ahi Hash. These hash go good as a pupu, a main course or side dish, it doesn't matter. They are always good! I will have 3 recipes below that you can easily add in leftover fish so that it doesn't waste.

Fish Hash

• Ingredients:
• 1-2 firm tofu (or extra firm)
• Chopped onion & water chestnut (optional)
• Grated carrot
• Eggs
• Panko
• Leftover poke or salmon chopped to small cubes (leave out if you want to keep it vegetarian)
• Directions:
• Mix all top ingredients together until you are able to form them into patties
• Fry in a pan until golden brown on each side
• Let cool slightly on paper towels to get rid of excess oil
• Garnish with chopped green onion
• Serve with a sweet chili aioli (sweet chili sauce and mayo) or wasabi-mayo

Fried Poke Won Ton or Man doo

• Ingredients:
• Won ton or Man doo pi
• Leftover poke chopped small
• Chopped Kim Chee or Water chestnuts (for crunch and is optional)
• Directions:
• Mix together poke with kim chee or water chestnuts
• Spoon onto pi and seal 
• Deep fry until golden brown
• Serve with hot mustard and shoyu

Salmon Hash (different from aku/ahi hash)

• Ingredients:
• Salmon
• Mashed potatoes (another food you can freeze and defrost to use later)
• Corn starch or flour
• Directions:
• Mix together salmon and potatoes
• Form into patties
• Coat with corn starch or flour
• Pan fry until desired crispiness on the outside (I like mine very burnt an almost black)

Enjoy!

-L