Sunday, October 25, 2009

Thai Chickpea Cakes with Cucumber Relish

I am rediscovering my love of Thai food, now that I have more or less forgotten what fish sauce tastes like. I usually just end up chucking in a bunch of different sauces that I have in the fridge to get a more complex flavour: hoisin, vegetarian oyster, stir fry, soy, etc. This is a take on a fish cake--not so much a recreation of the texture and flavour, but more the spirit of the dish (whatever that means!). You can either fry or bake these. The baked version is a little dry, to be honest, by the relish moistens it right up.

INGREDIENTS
Cucumber Relish
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 4 cloves garlic, chopped
- 1 tbsp minced ginger
- 2 large shallots, thinly sliced
- 2 cups diced cucumber

Chickpea Cakes
- 1 nori sheet
- 1 19oz can chickpeas, rinsed and drained
- 1 tbsp red curry paste, or to taste
- 1 tsp brown sugar
- 1 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp oil
- juice of 1/2 lime
- 2 tbsp cornstarch
- 1/2 cup frozen french cut beans, thawed

METHOD
Relish
1. Heat vinegar, sugar and water over medium heat until sugar is dissolved. Remove from heat and add garlic, ginger, and shallots. When cool, add cucumber and mix well. Let marinate for as long as possible.

Chickpea Cakes (makes 12)
Preheat oven to 400 degrees
1. Rip up the nori sheet and place in a food processor with the blade attachment. Process on high speed until chopped into small pieces. Add chickpeas curry paste and pulse until chopped up but not like a paste (you're not making hummus here).
2. Dump chickpeas in a bowl, add sauces, oil, lime juice and mix well. Add cornstarch and mix well. Add beans and mix well.
3. Using wet hands, press mixture into a moistened 1/4 cup measure (don't fill it right up--more like 1/3 full. Place onto a baking sheet lined with parchment paper. Repeat with remaining mixture.
4. Spray cakes lightly with oil and bake for 15 mins, or until golden--don't over bake or they will be dry. Serve with relish.
5. You can also fry them for about 3 mins per side in 350 degree vegetable oil.

10 comments:

chow vegan said...

Those are some very creative chickpea cakes! I like the Thai flavors.

Monique a.k.a. Mo said...

This is great! I made something very similar to this a few months ago but lost the recipe. Thanks for posting this!

I'm Philippa O said...

i made thai tofu cakes a little while ago that pack a bit of kick!

Marisa said...

Hey there!
Just wanted to say that I really enjoy your blog and have linked to it on the Kind Green Planet Resource Center food page:
http://www.kindgreenplanet.org/resource/food/
Keep up the great work!
Marisa

Oraphan said...

Those chickpea cakes look absolutely amazing! I LOVE to eat something like these with cucumber relish. Another perfect recipe for me from you, thank you so much!

p.s. I started to feel bad that I always print out your recipes for free, maybe it's time for me to buy your cookbook now!

husb and wife said...

These look awesome Vegan Dad. Thank you for making this awesome blog!

Christine said...

These sound and look yummy. Hmmm... wonder if this will work to get my daughter to eat her green beans. Think I'll give it a try. Thanks!

Sophia.Pflieger said...

Those thai chickpea cakes look like they have amazing flavor especially topped off with that yummy looking relish!
http://whatyourmommadidntknow.blogspot.com/

Noraboo said...

Came across your blog recently and I love it! For this recipie and other thai cooking, Golden mountain sauce is a distinctive thai sauce that is vegan and can be used to substitute for fish sauce. It will give some of the same flavor qualities, and is definitely worth having around.

GEORGE ALAN FRAMPTON said...

Vegetarian Times had a recipe very much like this a couple of months ago, which I liked very much. Yours, however, sound tastier, so will try them soon. Thanks.