Fish Cakes Num Pang

Vegan Fish Cakes Num Pang

Makes 4 sandwiches

www.ZsusVeganPantry.com

Pickled Carrots:

1/4 cup sugar

1/4 cup apple cider vinegar

1/4 cup rice vinegar

2 tablespoons water

1 teaspoon sea salt

1 cup grated carrot

Fish Cakes:

3 slices bread

3/4 container of firm tofu, pressed 10 minutes

1 (14-ounce) can hearts of palm

1/2 cup parsley

2 scallions

2 teaspoon grated ginger

2 teaspoons toasted sesame seed oil

2 teaspoons coriander seeds

1 teaspoon dulse

1 tablespoon cornstarch

Zest of 1 lime

Panko crumbs, as needed

Chili May:

1/2 cup firm tofu

2 tablespoons water

1 tablespoon garlic chili sauce (or sambal oelek)

1 tablespoon rice vinegar

1 teaspoon sugar

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Other:

4 crusty burger buns, toasted

Sliced cucumbers

Cilantro

1. Carrots: Combine the sugar, vinegars, water and salt in a mason jar. Mix well until the sugar dissolves. Add the carrot and set aside for at least 20 minutes.

2. Cakes: Add the bread to a food processor. Pulse until ground. Remove and set aside in a large bowl. Add the tofu, hearts of palm, parsley, scallion, ginger, oil, coriander, dulse, cornstarch and zest to the food processor. Pulse into a coarse grind. Add to the bowl with the bread and season with salt and pepper. Set aside to firm up for 20 minutes.

3. Sauce: Combine the tofu, water, garlic chili sauce, vinegar, sugar, salt and pepper in a small blender. Blend until very smooth, adding a little water if needed. Taste and adjust seasoning.

4. Heat a large skillet over medium heat or preheat the air-fryer. Divide the fish cakes mixture into 4 portions and press into a patty. Dredge the cake in panko crumbs and fry in oil or air-fry until crisp.

3. Assemble the burgers: bottom bun, sauce, cilantro, cucumber, cake, carrot and top bun. Serve immediately.