Thai Fishless Cakes are a favourite in our house with a Thai mango salad. This recipe is slightly adapted from one in the amazing Bosh, Healthy Vegan book.

Ingredients:

• 3 medium potatoes (about 500g)
• 3 spring onions
• 4cm piece fresh ginger (about 15g)
• 3 nori sheets, optional
• 1 x 400g tin young green jackfruit in water
• 10g fresh coriander
• 1 tbsp olive oil
• 2 tbsp vegan Thai red curry paste
• 1 red chili, chopped and not de-seeded
• 1 tsp soy sauce, plus extra to taste
• juice of 1/2 a lime
• salt and black pepper
• Panko breadcrumbs (optional)

Method:

1/ Boil and mash the potatoes

2/ Slice the spring onions and chop the ginger (peeled). Snip the nori sheets into small pieces. Drain, rinse and dry the jackfruit, then break into small pieces with a fork until it looks a bit like tinned tuna.

3/ Heat the oil in a frying pan and saute the spring onions and ginger. Add the jackfruit, chili, nori and coriander and fry for about 5 minutes, stirring continuously. Add the curry paste, lime juice and soy and cook until the jackfruit is slightly browned (about 10 minutes). Add the mashed potato and fry until the potato has browned a little. Season with salt, pepper and a little more soy. Remove from the heat.

4/ When the mixture is cool enough to handle, shape it with your hands into small patties (8-12). I like to press the patties into Panko breadcrumbs for crunch but this is optional, Place on a lined baking tray and bake at 220 for 15-20 minutes or until browned.

5/ Serve hot or cold with salad or noodles.

 

Image courtesy of Sainsburys.