Table of Contents
Vegan fish cake ingredients: 1 2 1/2 sushi nori sheets. 2 350g firm SILKEN tofu. 3 250g boiled potatoes. 4 100g breadcrumbs (+ more to cover) 5 1/2 finely chopped onion. 6 1 1/2 tsp mixed herbs. 7 1 tsp minced garlic. 8 1 – 1 1/2 tsp salt. 9 Black pepper to taste.
Slice the fish tofu into small pieces (about 3 x 3 cm) and fry in the remaining oil for 2-3 min, until golden on all sides. Add a splash of fish sauce at the end, while still in the pan. Serve hot with a squeeze of lime, decorated with spring onion and chili pepper.
Cut the fish cake into bite size pieces. Thinly slice the vegetables. Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, and scallions, and cook for a minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute.
However, plenty of crab cake recipes just use fresh parsley, mustard powder, and salt and pepper, so if you were to insist on omitting the Old Bay seasoning, that would be one way to do it. Serve your tofu fish cakes with a vegan tartar sauce or a cocktail sauce.
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