Even when I ate meat, seafood wasn’t really my thing but when I started eating mock meats, I discovered a vegan tuna substitute that is so unbelievably versatile I can’t live without it! You’ve seen me use it for “Tuna” Salad and “Tuna” Bake but now I’m using to make delicious “Fish” Cakes! They are a combination of traditional style and Thai style cakes and served with a fresh salad they make a delicious light meal!
I buy my vegan tuna from Vegan’s Choice in Newtown, Sydney but if anybody else knows where else to buy, feel free to post here! I am still working on a mock meat catalogue so you guys have a visual on what I use which I should have ready next month.
- 3 potatoes, peeled and chopped
- 2 packets vegan tuna
- 1 clove of garlic, minced
- 5 spring onions, chopped
- 1/4 cup coriander, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice flour
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
- Additional sweet chilli sauce to serve
- Boil the potatoes and mash until smooth, set aside.
- Once defrosted, shred the vegan tuna with a fork in a large bowl before adding the potato and mixing well.
- Mix through the garlic, spring onions, coriander, soy and sweet chilli sauces and sesame oil.
- Throw in the rice flour before gradually mixing in the breadcrumbs. The mixture should be starting to come together and look a bit dough-esque.
- Season with salt and pepper before using a 1/4 measure to help portion out the mixture and mould into cakes.
- Heat 1cm of oil in in a frypan and add the cakes, pushing down gently to flatten slightly.
- Flip the cakes once golden on one side.
- When cooked through, serve with additional sweet chilli sauce.