“Fish” Cakes

Difficulty: Easy

Makes 12

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.

Ingredients

• 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

Method

1. Boil the potatoes and mash until smooth, set aside.
2. Once defrosted, shred the vegan tuna with a fork in a large bowl before adding the potato and mixing well.
3. Mix through the garlic, spring onions, coriander, soy and sweet chilli sauces and sesame oil.
4. 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.
5. Season with salt and pepper before using a 1/4 measure to help portion out the mixture and mould into cakes.
6. Heat 1cm of oil in in a frypan and add the cakes, pushing down gently to flatten slightly.
7. Flip the cakes once golden on one side.
8. When cooked through, serve with additional sweet chilli sauce.