Vegan Thai Fish Cakes
If you've ever had fish cakes, you ought to try these flavourful thai 'fish' patties that are incredibly addictive - paired with spicy sriracha and lime.
Servings: 4
Ingredients
- 30 g dried lion's mane mushrooms (or 200g fresh lion's mane)
- small sweet potato
- 1 nori sheet
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp breadcrumbs
- 1 tbsp nutritional yeast
- 2 tbsp thai red curry paste (see recipe for homemade version below)
- 1/4 tsp black pepper
- 1/2 tbsp lime juice
- salt (if needed)
Or...try using Fresh Thai Paste
- 3 stalks lemongrass
- 10-15 kaffir lime leaves
- 1 tbsp sriracha
Sriracha Sauce
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp vegan fish sauce
- 1 tsp agave or sugar
- toasted sesame seeds
Garnish
- key limes
- coriander
Instructions
- See my step-by-step instructions on cleaning and soaking lion's mane mushrooms. If you're using fresh ones, wash them thoroughly.
- If you're making the thai paste at home, blend the lemongrass, kaffir lime leaves and sriracha into a paste first.
- Shred the lion's mane mushrooms by pulling them apart. Add all ingredients to a food processor and pulse until you get a thick texture.
- Form balls and shape them into circular patties by pressing them down.
- Heat some oil in a pan and wait for it to heat up. Fry the patties for a few minutes on each side.
- Mix together the ingredients for the sriracha sauce.
- Serve fishcakes with sauce, cut up lime and chopped coriander. Enjoy!
Notes
*Prep time is excluding the soaking and cleaning of lion's mane mushrooms.