Connect with us

Recipes

VEGAN THAI FISHCAKES with TERIYAKI VERMICELLI NOODLES this was sooo good & real…


VEGAN THAI FISHCAKES with TERIYAKI VERMICELLI NOODLES πŸœπŸ‡ΉπŸ‡­ this was sooo good & realistic made using tofu, nori & chickpeas πŸ₯°πŸ˜Ž

πŸ‡ΉπŸ‡­ vegan thai fishcakes recipe πŸ‡ΉπŸ‡­ makes 3 small patties
* 1/2 can chickpeas, drained β€’ 1/4 block tofu β€’ 1/2 sheet of nori β€’ 1tsp soy β€’ 1 tbsp red Thai curry paste β€’ 1tsp sriracha (optional) β€’ chi egg (1tsp chia seeds mixed with tbsp milk) β€’ zest of 1/4 lime β€’ 20g breadcrumbs β€’ handful of coriander β€’ 2 spring onions β€’ 1/4 red chilli β€’

– mix ingredients for the chia egg together and set aside to thicken
– add both the chickpeas and tofu to a food processor along with the soy sauce, nori and red Thai curry paste.
* Add the chia egg (and some ginger if you like) and pulse until mostly broken down, then transfer to a large mixing bowl.
* 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 3 patties, place them on a tray and refrigerate for 20 minutes.
* 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 and serve with sweet chilli sauce πŸ€ͺ

– [ ]

Trending