Plant-based Fishless Cakes Thai Style

These little Thai fish cakes are so flavorful and have a nice touch of lemon

that helps trick the brain into thinking it’s eating fish (or so my husband says, ha). Their texture is on point and they have 20grams of protein, 220 mg of Potassium, 60mg of Calcium, and 3.9 mg of Iron. These taste fantastic on top of a salad and are very versatile when it comes to what they can be paired with. I will continue to buy these for sure! #veganisnotscary

Great flavorful fishy lemongrass spicy #veganisnotscary

These were really interesting to try - made with a mix of pea, soya, lentil

& broad bean protein the texture is spot on. 👌 They taste quite strongly of lemongrass & lime juice (but this can be balanced out nicely with a sweet chilli dip) 🌶. I didn't really pick up much of a taste of fish. 🐟 Recommended to be fried (not baked as I'd expected).
They can do much better on the packaging (plastic shrink-wrap!?) & they're a little on the pricey side at £3.75 for 8 small fish cakes (but currently on offer at Tesco). 💰
#veganisnotscary (54/90)

These cakes were good. Some sauce probably would have spruced them up a bit.

Mini sized fish cakes with flaky whitefish-like texture.
Has a realistic seafood taste seasoned with green

🧅 , cilantro, lemongrass, and a kick of spice!
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Good texture
Comes frozen
Easy to cook in a pan
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Serve in lettuce wraps, or have as a Thai appetizer with sweet chili sauce on the side, or serve on mini-buns as sliders with a spicy plant-based aioli.
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Also good with with brown rice, cucumber salad and sweet chili sauce