Delicious & Easy Vegan Thai Red Curry ‘Fish’ Cakes: Your Ultimate Plant-Based Recipe Guide

Welcome to a culinary adventure where vibrant Thai flavors meet innovative plant-based ingredients! These vegan Thai red curry ‘fish’ cakes offer a truly satisfying and delicious experience, perfect for anyone craving a taste of the sea without the fish. Whether you’re a long-time vegan, exploring new plant-based recipes, or simply looking to reduce your meat consumption, these ‘fish’ cakes are a fantastic addition to your meal rotation.

Forget bland or disappointing vegan alternatives; these cakes are crafted to deliver an authentic experience. They boast a wonderfully crispy exterior and a soft, flaky interior, remarkably reminiscent of traditional fish cakes. The secret lies in a clever combination of ingredients that create a subtly ‘fishy’ aroma and texture, all infused with the aromatic depth of a classic Thai red curry.

These aren’t just a substitute; they’re a standout dish in their own right. Even if you don’t miss fish (and many vegans, myself included, truly don’t!), you’ll find these ‘fish’ cakes to be an incredibly flavorful and enjoyable meal. Each bite explodes with the complex spices and fragrant herbs characteristic of Thai cuisine, perfectly encapsulated in a convenient cake form.

The magic happens with every morsel: a delightful crunch on the outside gives way to a tender, aromatic core, where flaky pieces of jackfruit or banana blossom mimic the texture of real fish. This recipe brings together ease of preparation with gourmet taste, making it ideal for weeknight dinners, special occasions, or entertaining guests who appreciate delicious and innovative plant-based food.

Essential Ingredients for Your Vegan Thai Red Curry ‘Fish’ Cakes

Crafting these delectable vegan ‘fish’ cakes requires a thoughtful selection of plant-based ingredients that replicate both the flavor and texture of traditional fish cakes. Here’s a detailed look at what you’ll need and why each component is crucial:

Nori Seaweed: The Essence of the Sea

Nori seaweed is the undisputed hero for imparting that distinctive ‘of the sea’ flavor to our ‘fish’ cakes. This dried edible seaweed, commonly used for rolling sushi, is widely available in most supermarkets and Asian grocery stores. When finely blitzed, it transforms into a potent flavor enhancer, lending a subtle marine note that is essential for an authentic fish cake experience. While you *can* omit it if absolutely necessary, be aware that the overall flavor profile will not be quite as convincing or complete without it. Its umami-rich character is irreplaceable.

Jackfruit or Banana Blossom: The Flaky Texture Replicator

The key to achieving a flaky, fish-like texture in these vegan cakes lies in either tinned young green jackfruit or banana blossom. Both are excellent plant-based alternatives that, when prepared correctly, mimic the tender, fibrous consistency of cooked fish. It’s crucial to use *young green* jackfruit, not ripe jackfruit, as ripe jackfruit has a sweet flavor and soft texture unsuitable for this recipe. Similarly, banana blossom offers a wonderfully fibrous texture. Ensure you drain and press out as much liquid as possible from either option; this step is vital for the correct consistency and prevents soggy cakes.

Firm Tofu: The Protein Powerhouse

One common pitfall in veganizing traditionally high-protein dishes is neglecting to replace the protein source adequately. While jackfruit and banana blossom provide fantastic texture, they are not high in protein. This is where extra firm tofu comes in. By crumbling well-pressed extra firm tofu into the mixture, we ensure these ‘fish’ cakes are not only delicious but also nutritionally robust, providing a satisfying protein boost. Always press your tofu to remove excess water for the best results. As an alternative, a well-drained and coarsely mashed tin of chickpeas can also be used to add both protein and binding properties.

Potato: The Perfect Binder and Base

Mashed potato forms the essential base of these ‘fish’ cakes, acting as a natural binder that holds all the ingredients together. Its starchy consistency creates a cohesive mixture that is easy to shape and helps maintain the cake’s structure during cooking. Using floury potatoes and mashing them thoroughly but without adding any milk or butter ensures a dry, firm base, which is critical for preventing the cakes from falling apart.

Breadcrumbs: For Structure and Crispiness

Along with the potato, breadcrumbs contribute significantly to binding the ‘fish’ cakes together, absorbing any residual moisture and improving their overall texture. For those with dietary restrictions, gluten-free breadcrumbs work perfectly. Later in the recipe, panko breadcrumbs are suggested for an optional crispy coating, offering a superior crunch compared to regular breadcrumbs, though both will do the job.

Thai Red Curry Paste: The Heart of the Flavor

The vibrant and complex flavor profile of these cakes comes from Thai red curry paste. This aromatic paste, typically a blend of red chilies, lemongrass, galangal, kaffir lime zest, and spices, delivers the authentic Thai taste. It is absolutely essential to double-check that the brand you use is vegan-friendly, as many traditional Thai curry pastes contain fish sauce or shrimp paste. Brands like Asda’s own (as mentioned in the original text) are often safe bets, but always scrutinize the ingredient list to be certain.

Fresh Aromatics: Layering the Flavor

A host of fresh ingredients elevates the flavor from good to extraordinary. Spring onions (scallions), fresh garlic, grated ginger, fresh coriander (cilantro), soy sauce, and fresh lime juice collectively build the vibrant and complex taste profile. These ingredients ensure there’s no chance of your vegan Thai red curry ‘fish’ cakes being bland! For a gluten-free option, substitute tamari for soy sauce. Each ingredient plays a vital role: ginger and garlic provide a pungent warmth, spring onions add a subtle oniony bite, coriander offers freshness, and lime juice brightens the entire dish with its tangy zest.

Optional Breadcrumb Coating: For Extra Crispiness

While delicious as is, coating these ‘fish’ cakes in an extra layer of breadcrumbs before frying takes them to the next level of crispiness. If you opt for this, you’ll need additional plain flour and non-dairy milk to create a light batter, followed by panko breadcrumbs. Panko breadcrumbs are highly recommended for their lighter, airier texture, which results in a noticeably crispier crust, though regular breadcrumbs will also work well.

How to Master Your Vegan Thai Red Curry ‘Fish’ Cakes: Step-by-Step Guide

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

1. Prepare the Nori for Intense ‘Oceanic’ Flavor

   Take one sheet of nori seaweed and blitz it thoroughly in a high-speed blender or a dedicated spice grinder. The goal is to achieve a very fine chop, almost a powder. This ensures the ‘fishy’ flavor is evenly distributed throughout the cakes and melts seamlessly into the mixture without any large, chewy pieces.



2. Cook and Mash the Potato Base

   Begin by peeling and dicing your potato. Place the potato cubes in a saucepan and cover them generously with cold water. Add a pinch of salt to the water. Bring the water to a boil, then reduce the heat and simmer until the potato is fork-tender. This usually takes about 10-15 minutes depending on the size of your dice. Once cooked, drain the potato exceptionally well. It’s crucial to remove as much moisture as possible, so let it steam dry for a minute or two in the colander. Then, mash it thoroughly until smooth. Do not add any milk, butter, or other liquids at this stage; you want the mashed potato to be quite dry and firm to act as a proper binder.



3. Prepare the Tofu

   Take your extra firm tofu and squeeze out any excess liquid. You can do this by wrapping it in a clean kitchen towel and pressing firmly, or simply using your hands over the sink. Once much of the moisture is removed, use your hands to crumble the tofu into small, even pieces directly into a large mixing bowl. The goal is to achieve a texture that can easily integrate with the other ingredients and contribute to the overall binding and protein content.



4. Flake the Jackfruit or Banana Blossom

   Open and thoroughly drain your tinned young green jackfruit or banana blossom. This next step is incredibly important for achieving the desired flaky texture: squeeze out as much water as physically possible. Take handfuls of the jackfruit/banana blossom and press firmly over the sink until no more liquid comes out. You truly want it as dry as it can possibly be to prevent soggy ‘fish’ cakes. Once dried, use your hands to gently flake it into smaller, fish-like pieces and add it to the bowl with the crumbled tofu.



5. Sauté the Aromatics

   In a frying pan, heat a small amount of olive oil over a low to medium heat. Add the Thai red curry paste, grated ginger, crushed garlic, and sliced spring onions. Cook this aromatic mixture for approximately 3 minutes, stirring constantly, until it becomes wonderfully fragrant. Cooking the curry paste briefly helps to deepen its flavor and release its essential oils, creating a more complex and rich taste profile for your ‘fish’ cakes. Be careful not to burn the garlic.



6. Combine All Ingredients

   Add the fragrant aromatic mixture from the frying pan into the large mixing bowl with the tofu and flaked jackfruit/banana blossom. Now, incorporate the mashed potato, powdered nori, breadcrumbs, fresh lime juice, soy sauce (or tamari), finely chopped fresh coriander, and season generously with salt and a good grinding of black pepper. Mix all these ingredients together extremely well. For optimal consistency and even distribution of flavors, it’s often easiest and most effective to do this with your hands, ensuring everything is thoroughly combined into a cohesive mixture.



7. Shape the Patties

   Divide the mixture into eight equal portions. For precision, you can use a kitchen scale to ensure each patty is the same size, which helps them cook evenly. Shape each portion carefully into a flat, round or oval patty. Aim for a thickness of about 1.5-2 cm (approx. ¾ inch). Place the shaped patties on a clean plate or baking sheet as you go.



8. Decide on the Coating (Optional but Recommended)

   At this stage, you have a choice: you can either fry the patties as they are for a simpler approach, or you can add a delightful breadcrumb coating for an extra crispy exterior. If you choose to skip the coating, simply proceed to frying them for about 5 minutes per side until golden brown and heated through; no oven baking will be necessary in this case.

   If you opt for the coating, begin by preheating your oven to 200°C/180°C fan/400°F/gas mark 6. Next, prepare your dredging station. In one wide, shallow bowl, whisk together 50g of plain flour with the non-dairy milk and a pinch of salt to form a smooth batter. In a second wide bowl, place the remaining 50g of plain flour. In a third wide bowl, add your panko breadcrumbs. This three-step coating method ensures maximum crispiness.



9. Coat the ‘Fish’ Cakes

   Carefully take one shaped ‘fish’ cake. First, dredge it lightly in the bowl of plain flour, ensuring it’s evenly coated. Shake off any excess. Next, dip it into the non-dairy milk batter, allowing any surplus to drip off. Finally, thoroughly roll and press the patty into the panko breadcrumbs, making sure it’s completely covered. Place the coated ‘fish’ cake on a clean baking sheet. Repeat this process with the remaining seven patties, keeping them separate on the baking sheet.



10. Pan-Fry to Golden Perfection

    Heat a generous layer of cooking oil in a large frying pan over medium heat. Once the oil is hot, carefully place the coated (or uncoated, if preferred) ‘fish’ cakes into the pan, ensuring not to overcrowd it. You may need to cook them in batches. Fry them for approximately 5 minutes on each side, or until they turn a beautiful golden brown and are crispy. The aim is to create that irresistible crunchy exterior. Adjust heat as necessary to prevent burning while ensuring they cook through.



11. Finish in the Oven (for Coated Cakes)

    Once the coated ‘fish’ cakes are golden brown from frying, transfer them from the pan and drain any excess oil on kitchen paper. Then, place them back onto the baking sheet and transfer them to your preheated oven. Bake for an additional 15 minutes. This final baking step ensures the ‘fish’ cakes are thoroughly heated through to the center, completing their delicious transformation.

Expert Tips for Perfect Vegan Thai Red Curry ‘Fish’ Cakes

• Precision with Potato: For the best consistency and to ensure the cakes hold their shape perfectly, I highly recommend weighing your potato. This guarantees you have exactly the right proportions for the mixture.
• Maximize Dryness of Jackfruit/Banana Blossom: This is arguably the most crucial tip for a successful ‘fish’ cake. After draining, take handfuls of the jackfruit or banana blossom and squeeze out every last drop of water over the sink. Squeeze it thoroughly until you think no more liquid can possibly come out. Excess moisture will lead to soggy, crumbly cakes that won’t crisp up properly.
• Press Your Tofu and Drain Potato Well: Following the theme of dryness, ensure you squeeze your tofu to remove any excess liquid. Similarly, drain the cooked potato exceptionally well after boiling, letting it steam dry for a few minutes before mashing. These steps collectively contribute to the ideal firm texture.
• Don’t Skimp on Flavor: For the most authentic and vibrant taste, stick to the recipe and avoid omitting any of the specified ingredients, especially the nori and fresh aromatics. Each component plays a vital role in building the complex Thai flavor profile.
• Curry Paste Versatility: While Thai red curry paste offers a classic flavor, feel free to experiment! You can easily swap it for Thai green curry paste if you prefer its distinct herbal and spicy notes.
• Check for Vegan Curry Paste: Always, always double-check the ingredients list of your Thai red (or green) curry paste. Many brands contain fish sauce or shrimp paste, rendering them non-vegan. Look for specifically labeled vegan options.
• Amp Up the Spice: If you love a fiery kick, finely chop one or two fresh chilies (such as bird’s eye chilies) and add them to the mixture along with the other aromatics.
• Coating is Optional, Cooking Differs: Remember, the breadcrumb coating is completely optional. If you choose to omit it, simply form the mixture into patties and pan-fry them for a total of about 10 minutes (approximately 5 minutes per side) until they are golden and heated through. In this case, there is no need to finish them in the oven.

What to Serve Your Vegan Thai Red Curry ‘Fish’ Cakes With

These versatile vegan ‘fish’ cakes pair wonderfully with a variety of sides, making them suitable for different meal occasions:

• Sweet Chili Sauce and Vegetable Ribbons: This is a classic and highly recommended combination. The vibrant sweetness and mild heat of a good sweet chili sauce perfectly complement the savory, spicy cakes. Serve alongside thinly shaved cucumber, carrot, or zucchini ribbons for a fresh, light accompaniment.
• Classic Comfort: For a more traditional British-style meal, they are absolutely delicious served with a side of crispy chips (fries), mushy peas (or garden peas), and a dollop of vegan mayo.
• Noodle or Rice Bowls: Turn them into a more substantial meal by serving them atop a bed of steamed jasmine rice or with a vibrant noodle salad.
• Lettuce Wraps: For a lighter, fresher option, serve the cakes nestled in crisp lettuce cups with additional fresh herbs and a drizzle of lime dressing.

Storage and Make-Ahead Instructions

• To Make Ahead: You can prepare the ‘fish’ cake mixture as instructed, form it into patties (but do not apply the breadcrumb coating at this stage). Arrange the uncooked patties on a lined tray, cover them tightly with cling film, and refrigerate for up to 3 days. When ready to cook, proceed with the frying instructions, adding the batter and breadcrumb coating (if using) just before cooking.
• Leftovers: Any leftover cooked ‘fish’ cakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a lined baking sheet and warm through in a preheated oven at 180°C/160°C fan/350°F/gas mark 4 for about 20 minutes, or until piping hot in the center.
• Freezing: For longer storage, freeze the raw, uncoated patties individually on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator overnight before cooking as per instructions. Cooked ‘fish’ cakes can also be frozen in the same way, then reheated from frozen in the oven (which may take slightly longer).

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