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
Prepare the flax egg and set aside.
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.
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.
Place a frying pan over medium heat with a drizzle of olive oil.
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.
Cook on for a few minutes on either side until golden.
Transfer to a paper towel to drain the excess oil until you cook all the fysh cakes.
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
Buy Ingredients add all to cart
WHY SHOP WITH HONEST TO GOODNESS?
Our range is nutritious healthy and ethically sourced. NO GMOs & NO NASTIES!
We aim to minimise our environmental and social impact through ethical and responsible business operations
We have been proudly Australian Family Owned and operated since we first opened in 2002
Our organic products are sourced and handled under strict ACO guidelines
