Vegan Thai Fishcakes

Instructions

1. Add the chia seeds to a small bowl along with 4 tbsp water. Stir, then leave to sit so it forms a chia egg while you carry out the next steps.
2. If needed, press the tofu to remove any excess liquid, then drain and rinse the chickpeas and add both to a food processor along with the soy sauce, nori and red Thai curry paste.
3. Peel and dice the ginger and add it to the food processor along with the chia egg from earlier. Pulse until mostly broken down, then transfer to a large mixing bowl.
4. Slice the spring onion, pick the coriander leaves off their stalks and finely chop them, remove the seeds from the red chilli and finely slice the chilli, then add the spring onion, coriander and chilli to the mixing bowl along with the zest from the lime, breadcrumbs and a pinch of pepper. Stir until fully combined. Then shape the mixture into 10 patties, place them on a tray and refrigerate for 30 minutes.
5. Add a drizzle of oil to a frying pan on a medium – high heat. Fry the fishcakes in batches for 5 minutes on each side or until golden brown.
6. Meanwhile, to make the side salad, cut the cucumber and carrot into ribbons and slice the radish, then add to a mixing bowl along with the pea shoots, the juice from the lime and pinches of salt and pepper.
7. Serve the Thai fishcakes alongside the salad and with a drizzle of sweet chilli sauce.