Thai Spicy Vegan Fish Cake
This simple yet delicious recipe is full of flavors and nutrition. Whether or not you are a vegan, you are going to love it. Seafood lovers can just use the recipe with their favorite fish and skip adding tofu to make the fish cake.
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Servings: 4
Calories: 168kcal
Ingredients
- 1 pack organic extra firm tofu (16 ounce)(drained)
- ½ cup sweet potato boiled
- ⅔ pack roasted seaweed snacks (around 10 small sheets)
- 1 inch ginger
- ½ inch galangal
- 4 pods garlic
- 1-4 bird eye chili
- 1 Thai green pepper
- 1 small shallot (roughly chopped)
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic paste
- 1 teaspoon tamarind paste (optional)
- 1 lemongrass stalk (soft part only)
- 1 tablespoon Thai basil (fresh or dried)
- ½ cup cilantro
- 1 teaspoon curry powder (extra hot Madras Curry Powder)
- ½ teaspoon red chili powder
- 1 teaspoon lime juice
- 1 cup Panko (add as you process the mixture)
- Salt to taste
- 2 tablespoon canola oil
Instructions
- Drain the tofu thoroughly by placing some weight on it. I usually drain the tofu a night before and keep it in the refrigerator so that any extra liquid drains easily.
- In a food processor, add all herbs and spices. Pulse for a few minutes until the herbs are finely minced.
- Add the tofu, smashed sweet potato and roasted seaweed snacks to this mixture. Process until the mixture is smooth and herbs are well incorporated. At this point, the mixture may look soft in consistency.
- Add the spices and sauces, pulse for a few minutes until well mixed.
- Check the seasoning and add salt if needed.
- Lastly, add the panko breadcrumbs and pulse for a few minutes. After processing the mixture with panko, it should look doughy and firm.
- Now grease your palm and take a scoop-full of dough. Gently make a flat patty by pressing in between your greased palms.
- Repeat with the rest of the mixture and try to make even size vegan fish cake patties.
- Heat a non-stick skillet on medium.
- Add half tablespoon oil and spread evenly.
- Cook the vegan fish cake patties until both the sides are slightly brown and crispy.
- Serve with vegan tartar sauce or two minute avo dressing.
Notes
- Add extra spices to this recipe as per your preference.
- Other herbs that work very well with this recipe include basil and kefir lime.
- You can add some extra panko as a coating to make the cake more crispier.
- If you don't want to add sweet potato, increase the amount of Panko.
- Potatoes and cauliflowers are a good substitute of sweet potatoes too.
Nutrition
Calories: 168kcal