The last thing off my meat list before making my plant-based transition was seafood. I loved everything that had fish in it, fish cake included. Thai fish cakes were a staple order whenever I ate Thai. It’s not like I miss it now, but when I was asked by Malaysian newspaper The New Straits Times to come up with tempeh recipes, inspiration hit to offer a plant-based alternative.
Tempeh is so amazingly cheap and available fresh here in Malaysia, so to not exploit that, as a vegan or otherwise, would verge on foolish. It is a complete protein, only slightly smaller in protein percentage than meat, and contains Manganese, which is important for numerous bodily functions like sugar regulation, calcium absorption and brain and the metabolizing of fat and carbs. The nutty taste may take some time to get used to, but I find that this particular recipe downplays the strength of the tempeh flavour.
I was so excited about creating this recipe, because a lot of the ingredient list is basic and easily fulfilled at your local market. The Seaweed flakes are available at Japanese food stores, or well-stocked organic health stores.
And… you barely need any special skills to make it. A food processor does most of the work for you.
Before and after…
Fry ’em up, and your nutritious, tasty bites are ready to eat with any sauce you favor. But of course, being a Thai-inspired dish, I’d personally recommend Thai Sweet Chilli Sauce.
It also may be of benefit to know that the patties can be stored uncooked in the freezer for up to 3 weeks! They are a great emergency snack or meal addition.
Have fun!
A delicious substitute for Thai fish cakes, these meatless mini patties are chock-full of protein thanks to the Tempeh base. This recipe makes about 10-12 patties.Tempeh Seaweed Cakes
Ingredients
Directions