Mock Thai Fish Cakes
Ingredients
- 400 grams firm tofu
- 2 large red chiles, seeded and finely chopped
- 1 spring Onion, chopped roughly
- 2 garlic cloves, chopped roughly
- 1 teaspoon ginger|fresh ginger finely chopped
- 1 to 2 tablespoons coriander, chopped roughly
- 3 limes leaves, finely shredded
- 1 egg
- 100 grams self-rising flour
- 1 to 2 tablespoons basil leaves, chopped roughly (optional)
- 1 tablespoon soy sauce
- Juice of 1/4 lime
- 2 teaspoons superfine sugar|caster sugar
- oil for shallow frying
To Serve
Thai sweet chili sauce
Place the tofu, chiles, spring Onion, garlic, ginger, coriander, lime leaves, egg, soy sauce, lime juice, Granulated sugar|Sugar and flour in a food processor and blend until it is just smooth. Do not allow it to become runny. Place the mixture in a bowl and stir in the basil leaves.
Fry cakes in hot oil around 2.5 centimeters deep by placing large tablespoons of the batter in it spreading it out slightly with the back of the spoon. Cook them for 1 to 2 minutes, turning them halfway through cooking, until they are golden.
Serve the tofu cakes with Thai sweet chili sauce.
Thai sweet chili sauce
Place the tofu, chiles, spring Onion, garlic, ginger, coriander, lime leaves, egg, soy sauce, lime juice, Granulated sugar|Sugar and flour in a food processor and blend until it is just smooth. Do not allow it to become runny. Place the mixture in a bowl and stir in the basil leaves.
Fry cakes in hot oil around 2.5 centimeters deep by placing large tablespoons of the batter in it spreading it out slightly with the back of the spoon. Cook them for 1 to 2 minutes, turning them halfway through cooking, until they are golden.
Serve the tofu cakes with Thai sweet chili sauce.
This article uses material from the "Mock Thai Fish Cakes" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
