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Thai (Faux) Fish Cakes from @mymeatlessmeals ?⠀
• 250 g king oyster mushrooms⠀
• 1 tsp Himalayan salt* (if using table salt, cut the amount by half)⠀
• 1/2 tsp coconut sugar⠀
• 30 g lemongrass, (only white part) chopped⠀
• 3 cloves garlic • 20 g shallots • 4 dried Thai chilies, soaked until softened and drained well* (if you don’t have them- use roasted red bell pepper instead)⠀
• 2/3 cup plain flour (all purpose flour)* (use chickpea flour for GLUTEN FREE option)⠀
• 50 g green beans, chopped⠀
• 6 kaffir lime leaves, cut into thin strips OR 1 tbs of lime zest⠀
• a handful of fresh basil leaves (use any kind you have: if using Italian basil, chop them up first)⠀
• cooking oil for frying • sweet chili sauce⠀
?⠀
Instructions:⠀
1. In a food processor, blend together mushrooms, garlic, shallots, soaked dried chilies, salt, coconut sugar, and lemongrass until smooth.⠀
2. Add plain flour and mix well before adding green beans, kaffir lime leaves, fresh basil leaves, and nori/ kelp powder (for extra fishy flavour) and fold everything together. ⠀
3. In a pan, add neutral cooking oil (like avocado oil or grapeseed oil) turn on the burner.⠀
4. Heat the pan on medium low heat and slowly drop mushroom patties. If you’re forming patties using your hands- make sure your hands are WET or GREASED, otherwise the batter will stick and you’ll make a mess.⠀
5. Fry your faux fish cakes about 3-4 minutes on each side, make sure it’s cooked thoroughly before removing from heat. Rest the fried fish cakes on paper towel to get rid of excess oil before serving.⠀
6. Serve hot/ warm with a side of sweet chili sauce. ⠀
7. Indulge.
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