Craving the satisfying texture and delightful flavor of fish cakes but following a vegetarian lifestyle? Look no further! This recipe delivers crispy, golden-brown vegetarian fish cakes bursting with flavor, all without compromising on your dietary choices. We've perfected a blend of hearty vegetables and carefully selected seasonings to mimic the taste and texture of traditional fish cakes, creating a dish that's both delicious and surprisingly easy to make. Forget bland veggie patties; these are intensely flavorful and perfect for a weeknight dinner or a sophisticated appetizer.
This recipe utilizes readily available ingredients and simple techniques to achieve restaurant-quality results. Forget complicated procedures and lengthy prep times; these fish cakes are surprisingly quick to assemble. Ready to create your own batch of unbelievably delicious vegetarian fish cakes? Let's dive into the step-by-step instructions below!
Tools Needed
- Blender
- Cloth bag
- Pan
- Frying oil
Ingredients
- Oyster Mushrooms: 300g
- Hem chai hem chai (a type of mushroom): 100g
- Instant porridge (only the porridge, not seasoning): 1 packet
- Flour: 2 tablespoons
- Sugar: 1 teaspoon
- Vegetarian seasoning: 1 teaspoon
- Pepper: 1 teaspoon
- Seaweed
Step-by-Step Instructions
Step 1. Prepare the Mushroom Base
- Wash and thoroughly squeeze dry the oyster mushrooms. Squeezing is crucial for chewy cakes. You can use a cloth bag to help with this process.
- Cut the squeezed mushrooms into small pieces for easier blending. Blend the mushrooms in a blender.
- Squeeze the blended mushrooms again in a cloth bag to remove excess water.
Step 2. Combine and Season the Mixture
- Blend the hem chai hem chai and seaweed in the blender.
- Combine the blended mushrooms, hem chai mixture in a bowl. Knead them well until thoroughly mixed.
- Spread the mixture thinly, then add the flour, instant porridge (only the porridge part), sugar, vegetarian seasoning, and pepper. Knead until the mixture is smooth and supple (about 20 minutes).
Step 3. Shape and Fry the Cakes
- Shape the mixture into desired forms (cakes or balls).
- Heat oil in a pan until it boils. Fry the cakes until golden brown on both sides.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Make sure to squeeze the mushrooms dry for best results.
- The longer you knead the mixture, the more delicious the cakes will be.
- Serve immediately with sweet and sour fish sauce and vegetables, with rice or noodles.
Nutrition
- N/A
FAQs
1. Can I make these fish cakes ahead of time?
Yes! Prepare the mixture and refrigerate it for up to 24 hours before cooking. This can even improve the flavor.
2. What can I serve these fish cakes with?
They're delicious with a side salad, tartar sauce, lemon wedges, or even a spicy dipping sauce. Get creative!
These crispy vegetarian fish cakes offer a delightful and satisfying alternative to traditional fish cakes, proving that plant-based cooking can be both flavorful and fun. Enjoy the versatility of this recipe – experiment with different vegetables and spices to create your own unique variations. So go ahead, give this recipe a try and impress yourself (and your guests!) with this delicious and surprisingly easy meal.