Mock Thai Fish Cakes – Vegetarian Bean Cakes

May 21, 2023May 21, 20230 2

Mock Thai Fish Cakes - Vegetarian Bean Cakes

by The Chefin Vegetarian

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

115

Sugar

Fat

These Mock Thai Fish Cakes - Vegetarian Bean Cakes are a delicious and healthy alternative to traditional fish cakes. Made with cannellini beans, red onion, coriander, and red curry paste, these cakes are a great source of protein, fiber, and essential nutrients. They are also easy to make and can be whipped up in just 30 minutes. Serve them hot with a side salad and sweet chilli sauce for a tasty and nutritious meal.

Instructions

1.	Preheat oven to 200°C/400°F.
2.	In a food processor mix the beans, red onion, coriander, mint, lime zest, red curry paste, and spelt flour together until well combined.
3.	Form into 8 equal-sized cakes and place on a baking tray lined with greaseproof paper. Lightly brush the tops of the cakes with oil.
4.	Bake in the oven for 20-25 minutes until golden brown, then remove from the oven.
5.	Serve hot with a side salad and sweet chilli sauce.

PROS

These vegetarian bean cakes are high in protein and fiber, making them a healthy alternative to traditional fish cakes.

They are also low in calories and fat, making them a great addition to a balanced diet.

CONS

The texture of these bean cakes may be different than traditional fish cakes, which may not be suitable for everyone.
The red curry paste also provides a certain level of spiciness, which may not be ideal for those who do not enjoy spicy foods.

HEALTH & BENEFITS

These vegetarian bean cakes are high in protein, fiber, and essential nutrients such as iron and calcium. Cannellini beans have been linked to improving heart health and regulating blood sugar levels, while red curry paste may help boost metabolism and improve immune system function.

	440 g cannellini beans , drained and rinsed
	1/2 red onion , chopped
	2 tablespoons fresh coriander ( cilantro )
	2 teaspoons fresh mint leaves
	1/2 teaspoon lime rind
	2 teaspoons red curry paste
	1/4 cup spelt flour