Thai fishcakes are a common street snack in Thailand. It is very flavourful compared to most Western fish cake recipes as they are not battered, which allows for more of the fresh taste of the fish, spices, and herbs to come through. These cakes are best eaten right out of the oil while they are still hot and juicy. Serve them with Thai sweet chili sauce, chopped cucumber, fresh cilantro, and a squeeze of lime juice. Simply delicious. I have used tofu and tempeh to recreate this recipe and now I am able to enjoy the delicious fish cake, healthier version, a vegan version.
INGREDIENTS
1 tbsp chia seeds
200 g firm tofu, drained and pressed
200 g chickpea tempeh, roughly chopped
½ tbsp soy sauce
2 sheets of nori, crushed
2 tbsp red Thai curry paste
2 sliced gingers, pounded
2 spring onion, sliced
1 handful coriander, finely chopped
1 red chilli, finely chopped
Zest of 1 lime
¼ cup breadcrumbs
½ tsp salt
¼ tsp ground white pepper
Vegetable oil for frying
For Garnishing
Chopped coriander
Lime
HOW TO MAKE VEGAN FISHCAKE
1. Add chia seeds to a small bowl with 2 tbsp of water. Stir, leave to sit for a few minutes to form chia egg.
2. Add the tofu, tempeh, soy sauce, nori, curry paste, ginger and chia egg to a food processor. Pulse until mostly broken down, then transfer to a large mixing bowl.
3. Add the spring onion, coriander and chilli to the mixing bowl along with the zest from the lime, breadcrumbs and a pinch of white pepper.
4. Stir until fully combined and then shape the mixture into 10 patties. Place them on a tray and refrigerate for 15 minutes.
5. Heat pan with some oil. Fry the fishcakes in batches for 5 minutes on each side or until golden brown. Drain and set aside on a plate.
6. Garnish with chopped coriander. Serve them with Thai sweet chili sauce.
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