Summary: I like the idea of Thai crab or fish cakes (vegetarian of course) in theory. It sounds nice. Like a nice grouping of flavours. But of course, I’m vego and I also don’t really want to replicate the fishy taste (belgh!). So this just takes a little inspiration from the general idea of Thai fish cakes. If you are looking for a fishy taste, lots of recipes that recommend various seaweed products, like small strips of nori sheet, so you could try that as a fishy addition. That said, these are full of bold flavours and fantastic as is. I quizzed Mr Ask about how these compared to the real thing and he said it was impossible to compare but that he likes these chickpea ones waaaay better than any fish or crab cake he’s ever had. He also requested that I add these to the regular meal rotation. That’s how I know I’m winning! I saved one for Mummy Ask and she is (as often happens) bugging me for the recipe so she can batch cook them. I loved them too – so a huge win all round!
Ingredients
- 1 (400g) can chickpeas, drained & rinsed
- 1 med carrot
- 2 spring onions, white & light green parts
- 1 handful coriander leaves
- 3 cm piece of ginger, minced or grated
- 3 tblsp soy sauce
- 1 tblsp vegan oyster/mushroom sauce
- 1 tblsp lime juice
- 1 tblsp sriracha
- 1 tblsp peanut butter
- 1 tblsp tahini
- 3/4 cup dried breadcrumbs
- 1 tblsp vegetable or peanut oil, for cooking
Instructions
- Place the chickpeas in the bowl of a food processor and pulse until they are a chunky paste. If you are not into heavy artillery, you can mash them by hand with a potato masher. Spoon the chickpeas into a large mixing bowl.
- Grate the carrot by hand or with the food processor and add to the chickpeas.
- Finely sliced the spring onions and roughly chop the coriander and add them to the chickpea mix.
- Add the ginger, soy sauce, vegan oyster/mushroom sauce, lime juice, sriracha, peanut butter and tahini to the chickpea mix. Stir well until the ingredients are well combined. It will take a minute to distribute the peanut butter and tahini.
- Stir in the dried breadcrumbs. The mixture should form together when pressed. You may need a little more or less than me.
- Divide the mix into four and use your hands to form the mix into four patties. Put them in the fridge on a plate for at least half an hour to firm up. You can prep them in advance and leave them longer if you like.
- Heat a skillet on medium, once it’s hot, add the oil and fry the patties on both sides for 3-4 minutes or until golden brown, slightly charred and hot through.
- We served ours up with some salad and sirachia mayo (go vegan if you fancy). We had two on our plate but found one was plenty – go filling legumes!
Main Meals
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Recipes
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Vegan
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Vegetarian
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