Vegan Thai Fishcakes

Fresh and vibrant, we serve our tasty vegan fishcakes alongside a simple zesty salad.

Ingredients

-1 fishcakes+

Metric

Method

1. 1

   Put the chia seeds into a small bowl along with 4 tablespoons of water. Stir, then leave to sit for a few minutes to form a chia egg.

   
2. 2

   Put the tofu, chickpeas, soy sauce, nori, curry paste, ginger and chia egg into a food processor. Pulse until mostly broken down, then transfer to a large mixing bowl. Add the spring onions, coriander and chilli to the mixing bowl, along with the lime zest, breadcrumbs and a pinch of pepper. Stir until fully combined. Shape the mixture into 10 patties, place them on a tray, and refrigerate for 15 minutes.

   
3. 3

   Put a drizzle of oil in a frying pan on a medium-high heat. Fry the fishcakes in batches for 5 minutes on each side, or until golden brown.

   
4. 4

   Meanwhile, put the cucumber, carrot, radishes and pea shoots into a mixing bowl with the lime juice and pinches of salt and pepper. Give it a good mix. Serve the vegan fish cakes alongside the salad and with a drizzle of sweet chilli sauce.