Thai style veggie patties (#2)

Earlier this year, I posted a recipe for vegetarian Thai 'fish' cakes. They included potato, butter beans, breadcrumbs, sweet chilli sauce, coriander, lemon and fresh ginger, amongst other things. Mel of Veganise This! subsequently made a (much neater) version of the patties using potato, chickpeas, breadcrumbs, fresh chilli, coriander, lime and fresh ginger, again amongst other things.

Today's recipe is really a twist on those patties from earlier in the year. The ingredient list is a little different, but not dramatically so. However, it is different enough to need documenting - at least for someone with my poor memory for what I put into dishes! - and so we have this post.

One of the biggest changes in this version is the omission of potatoes. Instead, I used oats. Oats in veggie patties may not be for everyone but they are something I enjoy - and they have the added bonus of avoiding potato peeling and cooking (does anyone else find that easy task surprisingly aversive?). I also added grated zucchini, used chia seeds instead of egg replacer, and like Mel used lime instead of lemon for flavouring. The result was a similar pattie but one that was clearly not the same as version 1.

Thai style veggie patties, #2

Adapted from my first vegetarian Thai 'fish' cakes

Vegan

Makes about 16 patties

Print recipe

Ingredients
1 1/2 cups cooked and drained butter beans (or chickpeas) (a 400g tin if using tinned)

1 tbsp chia seeds, soaked in 1/2 cup water for at least 15 minutes

1/2 cup grated zucchini (about 1/2 small zucchini)

1 stick celery, finely chopped

1/4 cup breadcrumbs

1/2 cup rolled oats

1 tsp lime juice

1 tbsp soy sauce

2 tbsp sweet chilli sauce (or use 1 small fresh chilli and 1/2 tsp brown sugar, if desired)

1 tsp finely chopped fresh ginger

1/4 cup fresh coriander, chopped finely

Method

Combine the chia seeds and water and set aside.

In a large bowl, roughly mash the cooked butter beans. You can leave some whole. Mel noted that a food processor was an easier alternative if using chickpeas.

Squeeze any excess moisture out of your grated zucchini using paper towels or a teatowel. Then add the zucchini, chia seeds in water, and chopped celery to the butter bean mix. Stir through. Add the remaining ingredients and stir through thoroughly.

Shape the mixture into small patties using your hands and place on a plate or baking tray. Allow to chill in the refrigerator for 15 - 30 minutes.

Heat a non-stick frying pan and cook the patties in batches, 3 - 4 minutes on each side, until browned.

I tend to keep the cooked patties warm in the oven (preheated to ~100'C) while the remaining patties are cooked, but this is optional.

 

These were less of an 'authentic' Thai fish cake (if any vegetarian dish can be called authentically fish-like) than the first batch, largely due to the omission of the potato. Instead, these seemed like what they are - a Thai-flavoured veggie pattie. I enjoyed them hot the first night and also cold as leftovers the next day. They pair well with Asian vegetables but regular salad also works, or they could even provide a burger filling.

In all, these were a subtle change from the first version, but an enjoyable one. The test will now be in what version I make next time around...

I am linking this in to Ricki's Wellness Weekend November 26th - December 3rd 2012.

Have you tweaked any old or 'stand by' recipes lately?

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