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A plant-based version of the Thai fishcake, these flavour-packed patties are a scrumptious snack on their own, or as part of a wholesome Thailand-inspired meal!

You will need

Serves 2

  • 200 grams firm tofu
  • 100 grams silken tofu
  • 1 tablespoon chia seeds
  • 2 tablespoons rice flour
  • 1 tablespoon ginger, sliced
  • 1 1/2 tablespoons vegan fish sauce or coconut aminos
  • 2 tablespoons red curry paste
  • 8 lime leaves
  • 3 string beans, chopped
  • 2 spring onions, chopped
  • Salt and white pepper

For the dressing:

  • 5 fresh long red chillies
  • 3 garlic cloves
  • 1 teaspoon ginger, roughly chopped
  • 4 tablespoon vegan fish sauce
  • 6 tablespoons caster sugar
  • 4 limes, juice only

For the topping:

  • 400g fresh rice noodles (or dried)
  • 1 cucumber, sliced
  • 3 long red chillies, sliced (optional)
  • Bunch Thai basil, chopped (optional)

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25 mins to prep

20 mins to cook

Step 1

In a blender, add all dressing ingredients and blend until fine. Set aside.

Step 2

In a pot, blanch the noodles in boiling water until soft.

Step 3

Chop the string beans and spring onions and place in a large bowl.

Step 4

In a blender, add the remaining tofu cake ingredients and blend until a sticky dough is formed. Add the dough to the string beans and spring onions and mix until combined.

Step 5

Using your hands, mould the dough into small flat discs. (Hot Tip: wet your hands before handling the dough to avoid it sticking to them)

Step 6

Fry in a pan on medium heat until golden brown on both sides.

Step 7

To serve, place the noodles in a bowl and top with the tofu cakes, cucumber, chilli, and Thai basil. Serve the dressing on the side to spoon over the dish to taste.

Recipe: Simon Toohey

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