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THAI NO-FISHCAKES

THAI NO-FISHCAKES
THAI NO-FISHCAKES

You guys are in for a real treat with this one. It may well be our favourite recipe from the new book. Remember that delicious “just-one-more-dip”ness of Thai fishcakes? Well we made them vegan!

We replaced fish with jackfruit, and it is a ridiculously good substitute - it’s flakey and takes on the spicy Thai flavours perfectly. They’re super easy and look pretty darn impressive. Also the dipping sauce is just about delicious enough to drink (but we don’t recommend drinking the dipping sauce. Save the dipping sauce for dipping).

We urge you to try this recipe - it might quickly become your favourite!

Grab yourself a copy of BOSH! Healthy Vegan here - https://amzn.to/30HpQxR

Ingredients
Method

Ingredients

FOR THE JACKFRUIT FISHCAKES

  • 2–3 medium potatoes (about 500g)
  • 3 spring onions
  • 4cm piece fresh ginger (about 15g)
  • 1 nori sheet, optional
  • 1 x 400g tin young green jackfruit in water
  • 10g fresh coriander
  • 1 tbsp olive oil
  • 2 tbsp vegan Thai red curry paste
  • 1 tsp soy sauce, plus extra to taste
  • salt and black pepper

FOR THE THAI-TARE SAUCE

  • 1 lime
  • 15g fresh ginger
  • 10g fresh coriander leaves (reserved from the fishcakes)
  • 1 tsp vegan Thai red curry paste
  • 1 tsp soy sauce

TO SERVE

  • 1 lime
  • 1⁄2 small fresh red chilli
  • 100g mixed salad

Method

  1. 1.

    LARGE SAUCEPAN | POTATO MASHER | PREHEAT OVEN TO 220°C | FRYING PAN | LINE A BAKING TRAY | SCISSORS


    First, prep the potatoes | Peel then cut them into 2.5cm chunks and put them in the large pan of cold salted water | Put the pan over a high heat, bring to the boil and cook for 8–12 minutes until tender | Drain the potatoes, tip into a large bowl and mash with a potato masher


    Trim and thinly slice the spring onions | Peel the ginger by scraping off the skin with a spoon, then grate | Snip the nori sheet (if using) with scissors into small pieces | Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper | Pull the jackfruit into pieces with two forks, so it resembles flaked tuna | Separate the coriander leaves and stems and chop the stems


    Now, make the fishcakes | Put the frying pan over a medium heat and add the oil | Add the spring onion and ginger and sauté for a couple of minutes, then add the jackfruit, coriander stems and nori (if using) | Sauté for a further 5 minutes, stirring often, then add the red curry paste and soy sauce | Reduce the heat to low and cook for 10 minutes, stirring often | When the jackfruit is lightly browned and tastes fantastic, add the mashed potato, mix well, and fry for another 5 minutes, until the potato has browned slightly | Remove from the heat, taste and season to perfection with salt, pepper and a splash more soy sauce


    Leave until cool enough to handle, then use your hands to form the mixture into 6 evenly-sized patties | Place them on the lined baking tray, put in the oven and bake for 17–20 minutes until lightly browned


    While the fishcakes are baking, make the Thai-tare sauce | Halve the lime and squeeze the juice | Finely chop the reserved coriander leaves | Peel the ginger by scraping off the skin with a spoon, then grate | Put all the ingredients in a bowl and mix to form a paste | Add water if required, to get a dippable, quite loose consistency


    Cut the whole lime into wedges and chop the chilli | Serve the fishcakes with the sauce, a small mixed salad and lime wedges