Vegan Thai Fish Cakes!

Sunday, June 15, 2014


I AM SO PROUD. SO PROUD of how these turned out. And for thinking up the idea of "veganising" Thai fishcakes. They look so Thai fish cake like its kinda crazyyy. Makes me so happy because I love Thai food and loved to chow down on Thai fish cakes in the past. Also the Thai aspect of these fish cakes really stand out because of the kaffir lime leaves. Key ingredient, you do not want to leaf these out. 

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Did you catch the pun. EH EH EH? hahahhaha


Should have made a larger batch dammit. You can actually make the paste and keep it in the fridge until you want to bake up the fishcakes ^^ If you're curious to how exactly I made FISHcakes without the most obvious ingredient, fish, I used sweet potato and butter beans, which don't sound very Thai but I promise you won't taste it. Unless you use really sweet, sweet potatoes and have a very sensitive palette????? You certainly can't see the sweet potato and beans when they're all blended up with the other ingredients. Don't be hating and comment stuff like "CHEAT MY FEELINGS THOSE ARE POTATO BEAN CAKES" thankyouverymuch.


Another thing I love about this recipe, is how its essentially just a "blend and bake" recipe! Pretty easy and excellent served with rice. Check out the "fish cake batter"! Its super fragrant heh.


OH OH but before you make these, please note that the texture will be softer than the usual fish cakes, obviously because they're essentially mashed potatoes and beans. ENJOY! I know I did (:

Thai Fish Cakes
Vegan, dairy free, gluten free, low fat
Yields: 9 fishcakes

The Ingredients

1/2 a can / 115g / 3/4 cup cooked drained butter beans*
3/4 cup sliced steamed sweet potato**
1.5 tbsp trim/regular coconut milk
1 clove garlic, sliced
1/2 tbsp chopped galangal (blue ginger)
4 kaffir lime leaves, snipped up
1/8 tsp onion powder
1/8 - 1/4 tsp cayenne pepper (to taste)
1/4 tsp smoked paprika
1/3 tsp ground cumin
1 tbsp chopped coriander 
1/2 red chili, chopped
1 sprig of spring onion, chopped
Optional: pieces of pandan leaves

How to

Step one: Blend all ingredients except last three in a food processor until smooth-ish. Mix in last three ingredients manually.
Step two: Preheat oven to 180C. Using rounded tablespoon sized amounts, form the mixture into 2 inch fishcakes. Set them on to pandan leaves if you wish, and then on to a baking tray lined with baking paper/a non stick mat. Bake for 25-30 minutes. Serve with things like rice, Thai sweet chili (if you can find a good low salt one), coriander, cucumber, tomatoes, lettuce...

I told you its just a blend and bake recipe!


* Any beans should work, I chose butter beans for the colour
** Obviously orange sweet potatoes not purple lol

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