Thai No-Fishcakes w/ Salad

Is that title confusing?

It confused me the first time I started seeing it.

It’s a vegan thing. It’s a way of saying, ‘this meal tastes like fish cakes, only there’s no fish in it’.

The first time I saw it on a menu it read, ‘no butter chicken’. 😄

Anyway, this meal is delicious!!

So much of the flavour you love in this dish comes from the dill, lemon, red onion, herbs & the golden crunchy crumb. The consistency is the same and so your brain just fills in the gap.

If you have vegetarian or vegan friends, they’ll be impressed you made this. 👍

Ingredients

1kg white potatoes

Olive oil

1 tbsp capers, finely chopped

1/2 red chilli, finely chopped (We serve chilli on the side but if you don’t have kids, throw it right in the mix).

1 handful of dill, finely chopped

1 handful of flat leaf parsley, finely chopped

1/2 red onion, finely chopped

30g GF flour

1/2 juice and zest of one lemon

10g crispy seaweed (We use regular Nori Sushi seaweed from the supermarket. Just cut it into confetti).

Gluten free breadcrumbs

Crunchy Salad

I used carrot, red capsicum, baby tomatoes, lettuce, shallots & a good handful of coriander. Just use whatever’s in the fridge and then toss the salad with a little salt & pepper to taste.

Method

Chop the potatoes and boil for 10-15 min until they’re soft.

Chop the capers, dill, parsley, red onion and seaweed.

When the potatoes are cooked, drain and add to a large mixing bowl.

Add a couple of glugs of olive oil, salt & pepper, and mash with a fork so you’re left with chunky bits.

Add the capers, parsley, dill, red onion, flour, lemon juice, zest, and seaweed and mix until combined.

Using your hands, shape the mixture into cakes and then roll in a bowl of breadcrumbs until fully covered.

When you’ve formed the whole batch, heat a large pan, add a couple more glugs of olive oil and fry for 5 minutes on each side.

Serve with a crisp, crunchy salad & fresh chilli on the side.

We also serve this with a squeeze of vegan mayonnaise & sweet chilli sauce. 😋

Bonus Fact!!

These no-fishcakes freeze really well and will also last in the fridge for a few days so you can cook them up for lunch the next day.