Name: Thai-style ocean cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 10
Cuisine: Thai
Ingredients: salt and pepper, to taste; 1 sheet nori, finely shredded; 2.5 cm ginger, grated; 2 spring onions (scallions), sliced; ½ teaspoon light soy sauce; 1 teaspoon lime juice; ¼ cup (25 g) desiccated coconut; ¼ cup (40 g) sunflower seeds, soaked in water for 1 hour; 1 flax egg; ½ cup (125 ml) plant milk; vegetable oil, for frying; coriander (cilantro) sprigs, to garnish; ½ cup (75 g) plain flour; 2 tablespoons plain flour; 1 x 390 g tin artichokes, drained; ½ cup (30 g) panko breadcrumbs; 2 tablespoons red curry paste

Preparation info

Makes
10

Difficulty
Medium
Ready in
40 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

While these do not have the distinctive, springy texture of traditional Thai fishcakes (tod mun pla), they taste remarkably briny, with a spicy kick. Remember to check the label when you buy your red curry paste to make sure it doesn’t contain any fish sauce or shrimp paste.

Ingredients

1 x 390 g tin artichokes, drained
¼ cup (40 g) sunflower seeds, soaked

Method

Begin by chopping the artichokes finely and placing them in a bowl. Drain the sunflower seeds and blitz in a food processor with the curry paste, nori, spring onions, soy sauce, ginger and lime juice. Add to the bowl, along with the flax egg, breadcrumbs and flour. Use a wooden spoon or a fork to combine everything thoroughly.

Now set up a breadcrumbing station: combine the plant milk a