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Tempeh Thai Fishcakes

Name: Tempeh Thai Fishcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp chia seeds; 200 g firm tofu (drained and pressed); 1 packet Angie's Organic Chickpea Tempeh (200g - roughly chopped); 0.5 tbsp soy sauce; 2 sheets of nori (crushed); 2 tbsp red Thai curry paste; 2 sliced gingers (pounded); 2 spring onion (sliced); 1 handful coriander (finely chopped); 1 red chilli (finely chopped); 0 Zest of 1 lime; 0.25 cup breadcrumbs; 0.5 tsp salt; 0.25 tsp ground white pepper; 0 Vegetable oil for frying; 0 Chopped coriander; 0 Lime

August 2, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3dtki6w, title=Tempeh Thai Fishcakes ]]

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Tempeh Thai Fishcakes

Missing Thailand? 🇹🇭 We've got you covered with our Tempeh Thai Fishcakes recipe! This common street snack is easy to recreate at home with readily available ingredients. It's very flavourful and juicy inside. Serve with Thai sweet chili sauce, fresh cilantro, and a squeeze of lime juice for a refreshing snack!

Servings: 4

Keywords: Vegan, Vegetarian

Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

1 tbsp chia seeds
200 g firm tofu (drained and pressed)
1 packet Angie's Organic Chickpea Tempeh (200g - roughly chopped)
½ tbsp soy sauce
2 sheets of nori (crushed)
2 tbsp red Thai curry paste
2 sliced gingers (pounded)
2 spring onion (sliced)
1 handful coriander (finely chopped)
1 red chilli (finely chopped)
Zest of 1 lime
¼ cup breadcrumbs
½ tsp salt
¼ tsp ground white pepper
Vegetable oil for frying

for garnishing

Chopped coriander
Lime

Instructions

Add chia seeds to a small bowl with 2 tbsp of water. Stir, leave to sit for a few minutes to form chia egg.
Add the tofu, tempeh, soy sauce, nori, curry paste, ginger and chia egg to a food processor. Pulse until mostly broken down, then transfer to a large mixing bowl.
Add the spring onion, coriander and chilli to the mixing bowl along with the zest from the lime, breadcrumbs and a pinch of white pepper.
Stir until fully combined and then shape the mixture into 10 patties. Place them on a tray and refrigerate for 15 minutes.
Heat pan with some oil. Fry the fishcakes in batches for 5 minutes on each side or until golden brown. Drain and set aside on a plate.
Garnish with chopped coriander. Serve them with Thai sweet chili sauce.