Vegan Thai “Fish” Cakes

Introduction

Experience the irresistible flavors of Thailand with our Vegan Thai “Fish” Cakes, a delightful twist on the classic fish cakes bursting with Thai spices and umami goodness. Made with lion’s mane mushrooms and infused with aromatic Thai curry paste, these patties are crispy on the outside and tender on the inside. Serve them with a zesty sriracha sauce and lime for an unforgettable appetizer or snack experience.

Ingredients

For Vegan Thai “Fish” Cakes
  • 30 g dried lion’s mane mushrooms (or 200g fresh lion’s mane)
  • 1 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)
For Homemade Thai Red Curry Paste
  • 3 stalks lemongrass
  • 10-15 kaffir lime leaves
  • 1 tbsp sriracha
For 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

1. Prepare Lion’s Mane Mushrooms
  • If using dried lion’s mane mushrooms, follow instructions for cleaning and soaking. For fresh mushrooms, wash them thoroughly.
2. Make Homemade Thai Paste (if using)
  • Blend lemongrass, kaffir lime leaves, and sriracha into a paste.
3. Prepare “Fish” Cake Mixture
  • Shred lion’s mane mushrooms by pulling them apart.
  • In a food processor, combine shredded mushrooms, sweet potato, nori sheet, onion powder, garlic powder, breadcrumbs, nutritional yeast, Thai red curry paste, black pepper, and lime juice. Pulse until a thick texture forms.
4. Shape and Fry Patties
  • Form mixture into balls and shape them into circular patties by pressing them down.
  • Heat oil in a pan and fry the patties for a few minutes on each side until golden brown and crispy.
5. Prepare Sriracha Sauce
  • Mix sriracha, soy sauce, vegan fish sauce, and agave or sugar in a bowl. Sprinkle with toasted sesame seeds.
6. Serve and Enjoy
  • Serve Vegan Thai “Fish” Cakes with sriracha sauce, key limes, and chopped coriander.

Notes

  • Prep time excludes cleaning and soaking of lion’s mane mushrooms.

Enjoy!

Savor the explosion of Thai flavors in every bite of our Vegan Thai “Fish” Cakes, a culinary journey that will tantalize your taste buds and leave you craving for more!

Vegan Thai “Fish” Cakes

  • Calories: 150 kcal
  • Total Fat: 2g
    • Saturated Fat: 0.5g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 29g
    • Dietary Fiber: 5g
    • Sugars: 4g
  • Protein: 6g

Sriracha Sauce (per serving)

  • Calories: 15 kcal
  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 3g
    • Sugars: 2g
  • Protein: 1g

Note: Nutritional values are approximate and may vary depending on specific ingredients used.