Mock Thai Fish Cakes

Thai Fish Cakes Recipe with Tofu, Onion, Garlic, and Ginger

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Mock Thai Fish Cakes are a delicious and flavorful vegetarian alternative to traditional Thai fish cakes. Made with firm tofu and a blend of aromatic herbs and spices, these cakes are perfect for a light and tasty meal or appetizer.

History

Thai fish cakes, also known as Tod Mun Pla, are a popular street food in Thailand. Traditionally made with fish paste, red curry paste, and green beans, these cakes are deep-fried until crispy and golden brown. This vegetarian version substitutes tofu for the fish, creating a similar texture and flavor profile.

Ingredients

400 g firm tofu
2 large red chiles, seeded and finely chopped
1 spring onion, roughly chopped
2 garlic cloves, roughly chopped
1 tsp fresh ginger, finely chopped
1 to 2 tbsp coriander, roughly chopped
3 lime leaves, finely shredded
1 egg
100 g self-rising flour
1 to 2 tbsp basil leaves, roughly chopped (optional)
1 tbsp soy sauce
juice of 0.25 lime
2 tsp caster sugar
oil for shallow frying

How to prepare

To serve, prepare Thai sweet chili sauce.
In a food processor, combine tofu, chiles, spring onion, garlic, ginger, coriander, lime leaves, egg, soy sauce, lime juice, sugar, and flour. Blend until the mixture is smooth, but not runny. Transfer the mixture to a bowl and stir in the basil leaves.
Heat oil in a pan, about 2.5 centimeters deep. Spoon large tablespoons of the batter into the hot oil, spreading it slightly with the back of a spoon. Fry the cakes for 1 to 2 minutes, flipping them halfway through, until they turn golden brown.
Serve the tofu cakes with Thai sweet chili sauce.

Variations

Add diced vegetables such as bell peppers, carrots, or zucchini to the batter for added texture and flavor.
Substitute the tofu with cooked and mashed chickpeas or lentils for a different protein source.
Experiment with different herbs and spices such as lemongrass, kaffir lime leaves, or Thai basil for a unique twist on the recipe.

Cooking Tips & Tricks

Make sure to press the tofu before using it in the recipe to remove excess moisture and ensure a firmer texture.

- Adjust the amount of chiles and sugar to suit your taste preferences.

- Be careful not to overmix the batter, as this can result in a tough texture.

- Use a non-stick pan for frying the cakes to prevent sticking and ensure even browning.

Serving Suggestions

Serve Mock Thai Fish Cakes with Thai sweet chili sauce and a side of steamed jasmine rice for a complete meal. They also pair well with a fresh salad or stir-fried vegetables.

Cooking Techniques

Frying the cakes in shallow oil ensures a crispy exterior while keeping the inside moist and tender. Be sure to flip the cakes halfway through cooking to ensure even browning.

Ingredient Substitutions

If you don't have self-rising flour, you can use all-purpose flour mixed with baking powder as a substitute. You can also use gluten-free flour for a gluten-free version of the recipe.

Make Ahead Tips

You can prepare the batter for the Mock Thai Fish Cakes in advance and refrigerate it for up to 24 hours before frying. This makes it a great option for entertaining or meal prep.

Presentation Ideas

Garnish the Mock Thai Fish Cakes with fresh herbs, sliced chiles, and a squeeze of lime juice for a vibrant and colorful presentation. Serve them on a platter with dipping sauce on the side for a beautiful and appetizing display.

Pairing Recommendations

Mock Thai Fish Cakes pair well with a variety of dishes, including coconut rice, stir-fried noodles, or a refreshing cucumber salad. They also go well with a cold beer or a fruity white wine.

Storage and Reheating Instructions

Store any leftover Mock Thai Fish Cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place the cakes on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Mock Thai Fish Cakes contains approximately 250 calories.

Carbohydrates

Each serving of Mock Thai Fish Cakes contains approximately 20 grams of carbohydrates.

Fats

Each serving of Mock Thai Fish Cakes contains approximately 10 grams of fats.

Proteins

Each serving of Mock Thai Fish Cakes contains approximately 15 grams of proteins.

Vitamins and minerals

Mock Thai Fish Cakes are a good source of vitamin C, vitamin K, and calcium.

Alergens

This recipe contains soy and wheat allergens.

Summary

Mock Thai Fish Cakes are a nutritious and flavorful dish that is high in protein and low in calories. They are a great option for vegetarians and those looking for a healthy alternative to traditional fish cakes.

Summary

Mock Thai Fish Cakes are a delicious and nutritious vegetarian alternative to traditional Thai fish cakes. Made with tofu and a blend of herbs and spices, these cakes are easy to make and full of flavor. Serve them with Thai sweet chili sauce for a tasty and satisfying meal or appetizer.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Mock Thai Fish Cakes. It was during my travels through Southeast Asia many years ago. I had always been drawn to the vibrant and exotic flavors of Thai cuisine, and I was eager to learn as much as I could about the traditional dishes of the region.

One day, as I wandered through a bustling market in Bangkok, I stumbled upon a small street vendor selling the most delicious-looking fish cakes I had ever seen. The aroma of fragrant spices and fresh herbs wafted through the air, tempting me to try a bite. I eagerly handed over a few coins and took a tentative taste. The flavors exploded in my mouth – spicy, savory, and utterly delicious.

I knew right then and there that I had to learn how to make these fish cakes for myself. I struck up a conversation with the vendor, a friendly woman named Nong, who was more than happy to share her recipe with me. She explained that the key to a good fish cake was in the combination of fresh ingredients and bold flavors. I scribbled down her instructions on a scrap of paper, determined to recreate the dish in my own kitchen.

Back at home, I gathered the necessary ingredients – a firm white fish, such as cod or haddock, fresh cilantro, green onions, garlic, ginger, red chili, and a blend of aromatic spices. I carefully followed Nong’s instructions, mixing the ingredients together until they formed a thick, sticky paste. I shaped the mixture into small patties and fried them until they were golden brown and crispy on the outside.

As I took my first bite of the finished fish cakes, I was transported back to the bustling streets of Bangkok. The flavors were just as I remembered – spicy, tangy, and bursting with freshness. I knew then that I had stumbled upon a recipe that would become a staple in my kitchen for years to come.

Over the years, I have made these Mock Thai Fish Cakes countless times, perfecting the recipe with each batch. I have shared them with friends and family, who all rave about their bold and exotic flavors. Each time I make them, I am reminded of my time in Thailand, and the kind woman who shared her recipe with me.

I have since added my own twist to the recipe, experimenting with different herbs and spices to create new and exciting variations. Sometimes I add a squeeze of lime juice for an extra kick of acidity, or a dollop of creamy coconut milk for a touch of sweetness. No matter how I choose to serve them, these Mock Thai Fish Cakes never fail to impress.

I am grateful for the chance encounter that led me to this recipe, and for the opportunity to share it with others. Cooking has always been a passion of mine, and I am constantly on the lookout for new and exciting dishes to add to my repertoire. These Mock Thai Fish Cakes hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.

So the next time you find yourself craving something bold and exotic, why not give these Mock Thai Fish Cakes a try? I promise you won’t be disappointed. Just be sure to have plenty of napkins on hand – things might get a little messy!