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Thai Fysh Cakes

Thai Fysh Cakes 1
Time
20 mins
Contributed by
Holly Dyson @growthegrin
Serves
20 small cakes

SHORT DESCRIPTION

Inspired by traditional Thai fish cakes but with a twist! These vegan and gluten free Fysh Cakes use Banana Blossom and Tricolour Quinoa to make a healthy alternative dish. Perfect for finger food or pair with salad for a balanced and filling meal.  

DESCRIPTION

  1. Prepare the flax egg and set aside.
  2. Add quinoa to a pot with 1 cup of water, bring to a boil then reduce heat, cover and leave for 15 minutes. Turn off heat then leave to sit covered for a further 5 minutes. Take off lid and fluff with a fork.
  3. Add all the rest of the ingredients except the flour into a food processor and pulse until combined, but don’t blend for too long. Add in the flour and flax egg, you may need a little more flour if it still looks a little moist.
  4. Place a frying pan over medium heat with a drizzle of olive oil.
  5. Using a 1/4 cup measuring cup scoop out some of the mixture and roll into balls. Place in pan and flatten out a little with a spatular.
  6. Cook on for a few minutes on either side until golden.
  7. Transfer to a paper towel to drain the excess oil until you cook all the fysh cakes.
  8. Serve with some sweet chilli and vegan mayo.

 

 

INGREDIENTS

1 cup quinoa, cooked (approx ½ cup raw)
1 can banana blossom, drained and rinsed
½ sheet nori
½ cup coriander
2 tbsp thai red curry paste
1 spring onion
1 tsp ginger, minced
1 red chilli
2 tsp coconut sugar
Juice 1 lime
½ tbsp sesame oil
1 tbsp tamari
½ tsp turmeric
2 tbsp flour (any flour will work)
1 flax egg (1.5 tbsp ground flax + 3 tbsp water)

Method

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  • SPECIAL
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