I love the delicate fresh flavours of Thai cooking. This recipe is a vegan twist on the classic Thai fishcake. Fish is replaced with white beans for a smooth, creamy texture that goes perfectly with the fragrant spices and the jackfruit adds texture and bite.
These are so easy to make just mash together the ingredients, then form into cakes and fry until crispy and golden. Perfect as a starter or a light lunch.
They freeze well and keep for several days in the fridge.
If you make this recipe post a photo and use the hashtag #superhappywinfood, or let us know how you got on in the comments!
- Non Stick Frying Pan
- 300 g can of white beans or broad beans
- 400 g can of jackfruit rinsed, drained and pressed
- 2 spring onions finely sliced
- 2 cloves garlic finely diced
- 1 fresh red birdseye chilli deseeded and finely chopped (optional)
- 1 tbsp nutrional yeast (optional)
- 1 tsp vegan stock powder we use Marigold vegan boullion
- 1/4 tsp salt
- 2 tsp vegan red or green thai curry paste we use Blue Dragon 50g pots
- 40 g plain flour
- 3 tbsp oil
- 150 g panko breadcrumbs or normal ones also work, but aren't as crispy
- Drain and rinse the beans and mash with a fork.
- Drain and rinse jackfruit and then press in a seive to remove as much water as possible.
- Combine jackfruit, beans and the rest of the ingredients (except for the breadcrumbs and the oil) in a bowl.
- Form into six patties of equal size.
- Place the breadcrumds in a shallow dish then coat each pattie in the breadcrumbs by laying them down on each side and gently rolling on the edges.
- Heat the oil in a large frying pan and fry for 3-4 minutes on each side, turning occassionlly, until golden brown.
- Serve with rocket salad and soy sauce and sweet chilli dipping sauce.