Thai-style ocean cakes


Preparation info

  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in

Jackfruit and Blue Ginger

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.


  • 1 x 390 g tin artichokes, drained
  • ¼ cup (40 g) sunflower seeds, soaked in water for 1 hour
  • 2 tablespoons red curry paste
  • 1 sheet nori, finely shredded
  • 2 spring onions (scallions), sliced
  • ½ teaspoon light soy sauce
  • 2.5 cm ginger, grated
  • 1 teaspoon lime juice
  • 1 flax egg
  • ½ cup (30 g) panko breadcrumbs
  • 2 tablespoons plain flour
  • coriander (cilantro) sprigs, to garnish


    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 and flour in one wide shallow bowl; and the breadcrumbs, coconut, salt and pepper in another.

    Pour a little oil into a non-stick frying pan and set it over medium heat. Form the mixture into patties about 7.5 cm in diameter. Take a patty, dip it into the flour and milk mixture, then into the breadcrumb mixture, pressing in the crumbs. Fry until golden brown on each side, flipping it halfway – it should take 4–5 minutes in total. If you have a large pan, you should be able to fry up to three at a time.

    Drain on paper towel, then garnish with coriander and serve with a side of Cucumber relish.