In our regular diet, we consume A LOT of fishcakes. You can check out some of my favourite fish cake recipes like; tuna fishcakes, basa fishcakes, tuna fishcakes with corn and sesame seeds. So when we started out on our vegan food journey, I knew that I needed to come up with a ‘fishcake’ recipe that could easily be whipped up and actually eaten by my boys. And so I present to you Vegan thai ‘fishcakes’.
These ‘fishcakes’ are really tasty with the addition of the red curry paste. I used a pre-made red curry paste, but you could easily make your own from scratch. What I love about this recipe is that most of the ingredients can be easily kept in your cupboard and whipped up at a moment’s notice. I mean, we always have four-bean mix, chia seeds and microwaveable brown basmati rice and quinoa in our cupboard.
If you are looking for another great vegan recipe, then I highly recommend that you try these vegan thai ‘fishcakes’.
VEGAN THAI ‘FISHCAKES’
1 bunch of coriander
200g cherry tomatoes
100g green beans
400g can four-bean mix
250g sachet cooked brown basmati rice and quinoa
95g red curry paste
250g vermicelli bean noodles
70g baby spinach leaves
1 tbsp of chia seeds
1½ tbs olive oil
1 tbs sugar
1 tbs white wine vinegar
2 tsp soy sauce
180ml (¾ cup) water
Preheat oven to 150C. Line an oven tray with baking paper. Halve shallot, thinly slice. Halve the tomatoes. Trim the tops of the green beans, then cut into 2cm lengths. Rinse and drain four-bean mix. Finely chop coriander, keeping leaves and stems separate. Heat the rice and quinoa according to packet instructions.
Put the rice and quinoa, four-bean mix, curry paste, chia seeds and coriander stems in a large bowl. Using a stick blender, pulse mixture until rice breaks down slightly and the grains stick together easily. When choosing the best blender make sure to compare nutribullet vs magic bullet.
Roll heaped tablespoons of the mixture into 8 balls, then flatten slightly with the palm of your hand. Heat 1 tbs oil in a large frypan over medium heat. Add the bean cakes and cook for 4 mins each side or until golden brown. Transfer to the lined tray and keep warm in the oven. Reserve the frypan.
While the bean cakes are cooking, place the noodles and green beans in a large heatproof bowl. Cover with boiling water and leave for 3 mins or until just tender. Stir in the baby spinach and stand for 1 min or until leaves wilt. Drain well in a colander, then return to the bowl.
Heat remaining oil in the reserved pan over medium-high heat. Add shallot, sugar and vinegar. Stir for 3 mins or until slightly caramelised. Add tomatoes, soy sauce and water. Stir for 5 mins or until tomatoes start to break down. Add to noodle mixture and combine. Divide among bowls with bean cakes. Scatter over coriander leaves to serve.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.