Delicious & Easy Vegan Thai Red Curry ‘Fish’ Cakes: Your Ultimate Fishless Recipe

Embark on a culinary adventure with these incredibly satisfying vegan Thai red curry ‘fish’ cakes. Whether you’re a long-time vegan craving the familiar texture of fish cakes or simply seeking a vibrant, flavor-packed plant-based meal, this recipe is designed to impress. These fishless wonders are not only simple to prepare but also boast a genuinely ‘fishy’ essence and a wonderfully flaky texture that mirrors the real deal, all without a single animal product.

Every bite delivers a perfect balance of crispy exterior and a soft, succulent interior, infused with the aromatic spices of a traditional Thai red curry. Prepare to be amazed by how closely these mimic conventional fish cakes, making them a fantastic option for anyone looking to enjoy the experience of Thai fish cakes in a compassionate, plant-based form.

These vegan Thai red curry ‘fish’ cakes truly deliver a delicious and deeply satisfying meal. They are an absolute game-changer for vegans who might miss the taste and texture of traditional fish cakes, offering a remarkably authentic experience without any actual fish. Even if you’re not missing fish (like many of us!), these cakes stand proudly as an exceptional meal in their own right, proving that plant-based cuisine can be just as exciting and flavorful.

From a taste perspective, these fish cakes are an explosion of flavor. They capture all the vibrant, complex notes of a classic Thai red curry – think spicy, sweet, tangy, and aromatic – but ingeniously presented in a familiar fish cake form. The texture is equally impressive: a delightful crispness on the outside gives way to a tender, flaky interior, where ingredients like jackfruit or banana blossom perfectly replicate the ‘fish-like’ consistency. This intricate balance of flavor and texture makes them an unforgettable dish.

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

Crafting these extraordinary vegan Thai red curry ‘fish’ cakes relies on a careful selection of ingredients that work in harmony to replicate both the flavor and texture of their traditional counterparts. Here’s a deeper look into what you’ll need and why each component is vital:

• Nori Seaweed: This is the secret weapon for achieving that distinct, ‘of the sea’ flavor in your fish cakes. Nori, commonly used for rolling sushi, imparts a subtle yet essential ocean-like taste that makes these cakes truly convincing. It’s widely available in most supermarkets. While you *could* technically omit it, doing so would significantly alter the authentic “fishy” profile, so it’s highly recommended to include it for the best results.
• Jackfruit or Banana Blossom: These incredible plant-based ingredients are the stars when it comes to replacing the texture of fish. Young green jackfruit (not ripe, which is sweet!) has a naturally fibrous and flaky consistency once cooked, making it an ideal substitute. Banana blossom offers a very similar texture and works equally well. Both absorb flavors beautifully, contributing to the rich profile of the dish. Remember to use tinned, young green jackfruit or banana blossom, as their unripe state is crucial for the savory application.
• Firm Tofu: A common oversight in many vegan adaptations is failing to replace the protein source. While jackfruit offers some nutrients, it doesn’t match the protein content of fish. To ensure these ‘fish’ cakes are as nourishing as they are delicious, crumbled extra-firm tofu is incorporated. This boosts the protein significantly, making the meal more satisfying and nutritionally balanced. It also aids in binding the cakes and adding to their overall texture. As an alternative, a well-drained and coarsely mashed tin of chickpeas can be used for a similar effect.
• Potato: Mashed potato serves as the fundamental base for these ‘fish’ cakes. Its starchy nature acts as an excellent binder, holding all the ingredients together firmly, and contributes to the soft, tender interior texture that contrasts beautifully with the crispy coating.
• Breadcrumbs: Beyond their role in the optional crispy coating, breadcrumbs are also incorporated directly into the fish cake mixture. Along with the potato, they significantly help in binding the ingredients, ensuring the patties hold their shape during cooking. For those with dietary restrictions, gluten-free breadcrumbs can be used without compromising the outcome.
• Thai Red Curry Paste: This is where the vibrant Thai flavors truly come to life. The paste provides the signature spicy, aromatic, and savory backbone of the dish. It’s absolutely crucial to double-check that your chosen brand of Thai red curry paste is vegan-friendly, as many traditional varieties contain shrimp paste or fish sauce. Popular supermarket own brands often offer suitable vegan options.
• Aromatics & Seasonings (Spring Onions, Garlic, Ginger, Coriander, Soy Sauce, Lime): These fresh, punchy ingredients are vital for building layers of complex flavor, ensuring your vegan Thai red curry ‘fish’ cakes are anything but bland. Spring onions add a mild oniony bite, garlic and ginger provide aromatic depth and warmth, fresh coriander offers a bright, herbaceous note, soy sauce brings umami richness (use tamari for a gluten-free option), and lime juice adds a crucial zesty brightness to cut through the richness. Together, they create a truly authentic Thai flavor experience.

While the internal mixture is flavorful enough to be cooked as is, coating them with an additional layer of breadcrumbs before frying elevates these cakes to another level of deliciousness, creating an irresistibly crispy exterior. If you opt for this coating, you’ll need plain flour and a non-dairy milk to create a light batter, and panko breadcrumbs for that ultimate crunch. Panko breadcrumbs are generally superior for crispiness due to their flaky texture, but regular breadcrumbs will also work if panko isn’t available.

Step-by-Step Guide to Crafting Vegan Thai Red Curry ‘Fish’ Cakes

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of this page)

Creating these delightful vegan fish cakes is a straightforward process, but paying attention to each step ensures optimal flavor and texture. Follow these instructions carefully for the best results:

1. Prepare the Nori: Begin by taking a sheet of nori seaweed. Blitz it thoroughly in a small blender or spice grinder until it is very finely chopped, almost resembling a fine powder. This ensures the ‘sea’ flavor is evenly distributed throughout the fish cake mixture.



2. Cook and Mash the Potato: Peel and dice your potato. Place the diced potato in a saucepan, cover it with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until the potato is fork-tender. Once cooked, drain the potato very, very well – excess moisture is the enemy of crispy fish cakes! Mash it thoroughly. Crucially, do not add any milk or butter, as you want the mashed potato to be quite dry to help bind the mixture effectively.



3. Prepare the Tofu: Take your extra firm tofu and gently squeeze out any excess liquid using your hands or a tofu press. The drier the tofu, the better the texture of your fish cakes. Once pressed, use your hands to crumble the tofu into small, fine pieces directly into a large mixing bowl. This ensures it integrates smoothly into the mixture.



4. Flake the Jackfruit/Banana Blossom: Drain your tinned jackfruit or banana blossom thoroughly. This is another critical step where removing as much water as possible is key. Take handfuls of the drained fruit and squeeze it firmly over the sink until no more liquid comes out. You want it as dry as you can get it to achieve that desirable flaky texture. Once dried, use your hands to flake the jackfruit or banana blossom into the same mixing bowl with the crumbled tofu.



5. Sauté the Aromatics: Heat a small amount of olive oil in a frying pan over a low heat. Add the Thai red curry paste, grated ginger, crushed garlic, and sliced spring onions. Sauté this mixture for about 3 minutes, stirring occasionally, until the aromatics become fragrant and the curry paste releases its full aroma. This step is crucial for developing the depth of flavor.



6. Combine All Ingredients: Add the sautéed aromatic mixture to the large mixing bowl, along with the mashed potato, powdered nori, dry breadcrumbs, fresh lime juice, soy sauce, finely chopped fresh coriander, ½ teaspoon of salt, and a generous grinding of black pepper.
7. Mix Thoroughly: Now, get your hands in there! Mix all the ingredients together really well until everything is fully combined and a cohesive, moldable mixture forms. Using your hands is generally much more effective than a spoon for this task, ensuring all components are evenly distributed.



8. Shape the Patties: Divide the mixture into eight equal portions. For accuracy and consistency, using a kitchen scale is recommended. Shape each portion into a neat patty, about 1.5-2 cm (0.6-0.8 inches) thick.



9. To Coat or Not to Coat: At this stage, you have two options. You can either pan-fry the patties as they are for a delicious, slightly less crispy version, or you can add a breadcrumb coating for an extra layer of crunch. If you choose to fry them as they are, cook for approximately 5 minutes per side until beautifully browned and heated through; there’s no need for subsequent oven baking in this case.
10. For the Breadcrumb Coating: If you desire a crispy exterior, preheat your oven to 200°C (180°C fan/400°F/gas mark 6). Prepare your coating station: whisk together 50g (scant ½ cup) of plain flour with a pinch of salt and gradually incorporate 150ml (½ cup + 2 Tablespoons) of unsweetened non-dairy milk to create a smooth batter. Place the remaining 50g of flour in a separate wide bowl, and your panko breadcrumbs in a third bowl.



11. Coat the Fish Cakes: Take one patty at a time. First, dredge it lightly in the plain flour, ensuring it’s fully coated. Then, dip it into the non-dairy milk batter, allowing any excess to drip off. Finally, roll it generously in the panko breadcrumbs, pressing gently to ensure an even and firm coating. Repeat this process for all the fish cakes, placing them on a clean baking sheet as you go.



12. Fry to Golden: Heat a generous layer of oil in a large frying pan over medium heat. Once hot, carefully place the coated fish cakes in the pan, ensuring not to overcrowd it (cook in batches if necessary). Fry them for about 5 minutes per side, or until they are beautifully golden brown and crispy.



13. Finish in the Oven: Once fried, transfer the fish cakes to a plate lined with kitchen paper to drain any excess oil. Then, place them back on the baking sheet and bake them in your preheated oven for an additional 15 minutes. This ensures they are thoroughly heated through to the center.

Expert Tips for Perfect Vegan ‘Fish’ Cakes

Achieving the perfect vegan Thai red curry ‘fish’ cakes requires attention to a few key details. Follow these expert tips to ensure your plant-based creations are exceptionally flavorful and have the ideal texture:

• Accurate Proportions: For consistent results, especially regarding texture and binding, it’s highly recommended to weigh your potato precisely. Using a digital kitchen scale for all metric measurements will yield the most reliable outcome.
• Maximize Liquid Removal from Jackfruit/Banana Blossom: This is arguably the most crucial step for achieving that authentic flaky, non-soggy texture. After draining, take small handfuls of the jackfruit or banana blossom and squeeze it as hard as you can over the sink. You want to extract every last drop of water. This effort prevents soggy fish cakes and ensures a firmer, more appealing consistency.
• Ensure Dry Tofu and Potato: In line with the previous tip, proper preparation of tofu and potato is equally important. Always squeeze your tofu to remove excess moisture before crumbling. Similarly, after boiling, ensure your mashed potato is thoroughly drained and quite dry before mixing it with other ingredients. Excess moisture from any component can lead to a soft, crumbly fish cake that doesn’t hold its shape or crisp up properly.
• Don’t Skimp on Flavor: For the most vibrant and authentic Thai taste, stick closely to the recipe’s ingredient list. Each component, from the nori to the fresh aromatics, plays a vital role in building the complex flavor profile. Omitting ingredients can lead to a less impactful dish.
• Curry Paste Versatility: While this recipe calls for Thai red curry paste, feel free to experiment with Thai green curry paste for a different, yet equally delicious, flavor twist. Just remember to verify its vegan status.
• Always Check Vegan Status of Curry Paste: This cannot be stressed enough. Many commercially available Thai red curry pastes contain non-vegan ingredients like fish sauce or shrimp paste. Always scrutinize the ingredient list to ensure it is certified vegan or explicitly states it’s free from animal products. Look for brands that clearly label “vegan” or “vegetarian.”
• Adjust Spice Level: If you’re a fan of extra heat, feel free to finely chop one or two fresh chilies (such as bird’s eye chilies) and add them to the aromatic mixture when sautéing. This will give your fish cakes an invigorating kick.
• Optional Breadcrumb Coating: The crispy breadcrumb coating is completely optional. If you prefer a simpler, lighter fish cake, you can omit the flour, batter, and panko steps. Simply form the mixture into patties and pan-fry them for about 10 minutes in total (approximately 5 minutes per side) until they are beautifully golden brown. In this case, there’s no need to transfer them to the oven for baking.

What To Serve Them With:

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

• Classic Thai Pairing: They are absolutely delicious when served with a generous side of sweet chilli sauce for dipping. The sweet and tangy sauce perfectly complements the savory, spicy notes of the fish cakes. Accompany them with fresh, vibrant vegetable ribbons (such as cucumber, carrot, or zucchini, made with a vegetable peeler) for a light and refreshing contrast.
• Comfort Food Style: For a more comforting, familiar meal, serve your ‘fish’ cakes alongside a pile of crispy chips (fries), a side of garden peas, and a dollop of creamy vegan mayonnaise. This combination offers a delightful textural and flavor contrast that’s universally appealing.
• Asian-Inspired Sides: Consider serving them with a bowl of fragrant jasmine rice to soak up all the delicious flavors. A crisp Asian-inspired slaw with a lime-sesame dressing or a simple cucumber and red onion salad would also provide a refreshing counterpoint.
• Lettuce Wraps: For a lighter, fresher option, serve the fish cakes in crisp lettuce cups with additional fresh herbs like mint and cilantro, and a drizzle of the sweet chili sauce.

Storage and Make-Ahead Instructions:

These vegan Thai red curry ‘fish’ cakes are fantastic for meal prepping or enjoying as leftovers. Here’s how to store and prepare them:

• To Make Ahead: You can prepare the fish cake mixture in advance. Follow all instructions up to the point of shaping the patties. Once shaped (but *before* adding any breadcrumb coating), arrange them on a lined tray, cover tightly with plastic wrap or an airtight lid, and refrigerate for up to 3 days. When ready to cook, proceed with the frying and baking steps as instructed, adding the batter/breadcrumb coating just before you begin cooking (if using).
• Leftovers: Any leftover cooked fish cakes should be stored in an airtight container in the refrigerator. They will keep well for up to 3 days.
• Reheating: For the best results when reheating, place leftover fish cakes on a lined baking sheet. Reheat them in a preheated oven at 180°C/160°C fan/350°F/gas mark 4 for about 20 minutes, or until they are thoroughly heated through and crisp again. Reheating in a pan or air fryer can also work well for crispness.
• Freezing (Uncooked): To freeze uncooked patties, arrange them on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze until solid (about 2-3 hours), then transfer the frozen patties to a freezer-safe bag or airtight container. They can be stored for up to 2-3 months. Thaw in the refrigerator overnight before cooking as per the recipe.
• Freezing (Cooked): Cooked and cooled fish cakes can also be frozen. Arrange them on a lined baking sheet and freeze until solid. Transfer to a freezer bag. Reheat from frozen in the oven at 180°C/160°C fan/350°F/gas mark 4 for about 25-30 minutes, or until hot throughout.

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