OK - I know its a contradiction; vegan recipes can't contain seafood. Strictly speaking maybe not, but these seafood cakes use seaweed which is a sea food, is it not? I fry the cakes first and then finish in the oven as I find they are apt to brown too much if just fried.
Ingredients (makes 4 cakes)
190g firm tofu, drained thoroughly patted dry
150g cold mashed potato (nothing added)
1 tbs white wine vinegar
Juice of 1/2 a lime
1 tsp salt
Zest of a lime
1 heaped tbsp of rehydrated dried seaweed
2 birds-eye chillies, deseeded and finely chopped
1 tbsp nutritional yeast
2 tbsp gram flour
Dried breadcrumbs to coat
Oil for frying
Method
Ingredients (makes 4 cakes)
190g firm tofu, drained thoroughly patted dry
150g cold mashed potato (nothing added)
1 tbs white wine vinegar
Juice of 1/2 a lime
1 tsp salt
Zest of a lime
1 heaped tbsp of rehydrated dried seaweed
2 birds-eye chillies, deseeded and finely chopped
1 tbsp nutritional yeast
2 tbsp gram flour
Dried breadcrumbs to coat
Oil for frying
Method
- Crumble the tofu into a bowl and mix in the vinegar, lime juice and salt. Cover and leave overnight (not in the fridge).
- Squeeze down the tofu with a paper towel to remove any excess moisture. Mix the mashed potato with the tofu.
- Dry the rehydrated seaweed on a paper towel and add to the tofu/potato mix.
- Mix in the chillies, lime zest, nutritional yeast and gram flour. Add salt to taste.
- Shape the tofu into ’cakes’ and coat with breadcrumbs
- Place the tofu cakes in the fridge for 20 mins to firm up. Heat the oven to 180 C.
- Fry the tofu cakes in oil for a few minutes on each side until lightly golden brown.
- Place on a baking tray and cook in the oven for 15 mins.
- Serve with Vegan Lime Tartare Sauce
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