Vegetarian "Fish" Cakes

Every year on November 11, my family honors the memory of my late father. On that day I have to prepare a few dishes. The mouthwatering fish cake has been well received by my family members and guests. The nori sheets in this recipe make everyone wonder if this is a real fish cake. Try this recipe and you will love it.
 
Ingredients (makes 12 patties):
1 block of firm tofu, mashed
2 Idaho potatoes, cooked and mashed
1 cup Nori sheets, finely chopped
2 dry bean curd sheets, soaked, drained and chopped (about 2 cups)
1/2 cup red onions, chopped
1/2 cup red bell peppers, chopped
1 tbs chopped garlic
2 green onions, chopped
2 tbs hoisin sauce
1 tsp hot sauce
1 tsp salt
1/2 tsp black pepper
1 tbs soy sauce
1 tsp mushroom seasoning
1 tsp sugar
1 egg, beaten
2 tbs cornstarch
1 cup panko + 1/2 cup sesame seeds

Enough oil for frying
Directions:
In a large mixing bowl, combine mashed tomatoes, tofu and nori sheets.

In a sauté' pan, add oil, onions and garlic.

Cook for 3 minutes until fragrant.

 Add red bell peppers and dried bean curd sheets.

 Stir to combine and season with salt, pepper, sugar, hoisin sauce, soy sauce and mushroom seasoning. Cook this mixture for 5 minutes.
Turn heat off and let it cool. Add this mixture into the mashed potatoes and tofu. Add eggs, cornstarch and stir to combine. Adjust the seasoning again.

Shape the fish cakes into 3 in. diameter round patties about 1 inch thick. Coat the fish cakes well with panko and sesame seeds. Refrigerate until ready to fry.

In a large sauce pan, add oil. Slide fish cakes into the hot oil. Do not overcrowd the pan because you need room to flip fish cakes.

Cook each side of the fish cakes (about 3 min.) or until cakes turn golden brown.

Serve with marinara sauce or Vietnamese soy dipping sauce.