Thai faux fish cakes


Vegan alternative to the old fish favourite.

Preparation time: 15 minutes

Cooking time: 15 minutes

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Serves: 6 people

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For the crust
For the spicy tartar sauce
To garnish


Fill and boil the kettle. Put the cashews in a heatproof bowl and cover with the boiled water, then leave to soak while you prepare the other ingredients.

To make the tartar sauce, mix together the vegan mayo, gherkins, capers, chilli powder, pepper and mustard. Chill in the fridge until your fish cakes are cooked. Taste and adjust the seasoning to your palate. If you like it extra spicy, add more chilli powder. This can be made ahead of time.

To make the faux fish cakes, drain the cashew nuts and press the tofu to remove excess moisture. Put the cashews, tofu and all the remaining ingredients except for the flour and oil in a food processor and blend till smooth. For a chunkier texture, just pulse for a few seconds at a go. Take some of the mixture from the processor and shape into a small, flat cake. If it feels a little too wet, add flour to help bind and dry it out. If it’s reasonably solid, don’t add flour. It should hold its shape but will also be a little delicate. Once you’re happy with it, shape into six to eight faux-fish cakes, then set aside. To make the crust, put the flour in a large, shallow bowl. Gently dip each cake in the flour to lightly coat each side. Heat the oil in a non-stick frying pan over a high heat. When the oil is hot, reduce the heat to medium and add the cakes a few at a time so that each one has space to brown. Cook for 3 to 4 minutes on each side, until browned and cooked through. Turn over very gently so that they don’t break.

Garnish with a little red chilli and a few fresh coriander leaves. Serve with spicy tartar sauce and a lime wedge for squeezing over.

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