COOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH MECOOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH METHESE VEGAN FISH CAKES ARE:Really perfect as is (as a finger food!) with some sweet chili sauce or your sauce of choiceCrisp on the outside with s" /> COOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH MECOOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH METHESE VEGAN FISH CAKES ARE:Really perfect as is (as a finger food!) with some sweet chili sauce or your sauce of choiceCrisp on the outside with s" />

Vegan crab cakes

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COOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH ME
COOKBOOKSRECIPES & BLOGPasta and Noodle RecipesAsian RecipesEast AsianSoutheast AsianWORK WITH ME
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THESE VEGAN FISH CAKES ARE:

Really perfect as is (as a finger food!) with some sweet chili sauce or your sauce of choiceCrisp on the outside with soft somewhat ‘fleshy’ textured bite from the banana heart/blossomSomething you can cook by deep-frying or pan-frying (for less oil)
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BANANA HEARTS OR PUSO NG SAGING

I used fresh banana blossom/hearts, which we hotline “puso ng saging” in Filipino. Puso is heart in Filipino, while saging is banana. We have access lớn fresh bananas & banana hearts all year round, so fresh banana hearts are much easier lớn come by than canned banana hearts.

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I love the texture of banana hearts, và a lot of local vegan brands use these to replicate the meaty texture in food such as ‘chick’n’ nuggets. For this recipe, I wanted lớn use these khổng lồ make some ‘fishless’ cakes.

PREPARING THE BANANA HEARTS OF BLOSSOM

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IF USING FRESH BANANA HEARTS/BLOSSOM

Peel và remove the outer layers of the the banana heart until you reach the fleshy centre that is a pale yellow in colour. Slice into half and then into wedges.

The insides of fresh banana blossom has a ‘stickiness’ to lớn it that can stain surfaces, so just make sure to wash your knife & board/surface well & use one that you’re okay to get stained (just in case!)

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You can watch the video clip below for a complete step-by-step.

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Remove the tough stem. Slice into half then into wedges.

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Chop into thin shreds & then roughly chop from there until you have small diced pieces. You can also quickly process your banana hearts in a food processor if you’d like.

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SALT & RINSING BANANA HEART/PUSO NG SAGING

From here, you can place the banana heart or puso ng saging in a strainer with a catch basin. địa chỉ cửa hàng a generous amount of coarse salt or rock salt (around 1 tbsp) to lớn coat the sliced banana heart. Leave it lớn sit for 15-20 minutes until it releases some liquid. Squeeze out the liquid và then wash through running water. This helps wash out any bitterness.

I actually didn’t vày this step since I deep-fried my cakes but this salting and rinsing step if essential if you’re going to lớn enjoy your banana heart plain such as in stir-fried dishes or ginataan (coconut milk-based dishes).

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COOKING DOWN THE FRESH BANANA HEART/BLOSSOM

NOTE: this part is essential if you’re using fresh banana heart. This helps soften it & release some of its liquid. You can skip the cooking part if using canned banana heart/blossoms.

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Heat a large wok or pan over medium high heat. địa chỉ cửa hàng in some neutral oil. Sauté the minced/diced banana blossom with 1 tsp salt over medium to lớn medium high heat for 4-5 minutes. This is khổng lồ get rid of any excess water. The banana blossom will change from a pale yellow colour to a light grey shade is it cooks. Once it’s tender and has decreased in size, turn off the heat.

If using canned banana blossom: drain the banana from the liquid/water. Chop these into small minced/diced pieces and then squeeze out any excess liquid.

PREPARING THE MIXTURE FOR THE VEGAN ‘FISH’ CAKES

In a large bowl, place the flour, baking powder, seaweed powder or cut up nori sheets, salt, and pepper. Mix well. địa chỉ cửa hàng in the block of extra tofu and then mash with a fork.

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I no longer pressed my tofu since the liquid will help bind everything together as well.

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If using canned banana blossom, you can skip the water. If using fresh banana blossom, pour in around 1/4 cup of water first & mix to create a very thick batter. The water from the tofu will also help bring the mixture together.

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Add in the banana blossom/heart into the mixture và mix until well incorporated.

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Mix everything together.

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If your tofu is a bit dry, feel không tính tiền to địa chỉ 1-2 tbsp more water và mix well.

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The best way to thử nghiệm if the mixture is good is lớn shape some into a ball with your hands. If it holds up well, then it’s good.

If the mixture is too wet, feel không tính tiền to showroom 1-2 tbsp or more of flour and mix well. This will help shape the cakes và hold up better.

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SHAPING THE CAKES

I simple formed a ball before flattening it down into a small cake, that’s around 1″ (2.5cm) thick.

COATING THE CAKES

I prepared a bowl of bread crumbs. I used Japanese bread crumbs or panic bread crumbs. If looking for a GF alternative, you can use some ground oatmeal or even some desiccated coconut, khổng lồ coat the cakes.

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These vegan fishless cakes are ready to be cooked!

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COOKING THE VEGAN FISH CAKES

You can either:

Deep fry ORPan-fry your cakes

DEEP-FRYING

Heat a large pan or wok over high heat. địa chỉ cửa hàng enough neutral oil khổng lồ submerge the cakes. If pan-frying, you can use a skillet or cast iron pan and địa chỉ enough oil to coat the surface of the pan.

Once hot, kiểm tra out the oil by placing some bread crumbs. If the bread crumbs immediately sizzle then it’s good to lớn go. It’s important for the oil lớn be very hot (~380F) so the cakes crisp up & won’t absorb the oil as it cooks.

Carefully địa chỉ cửa hàng a few cakes at a time (depending on the kích thước of your pan/wok) và them fry until golden brown và crisp for 1-2 minutes & flip over khổng lồ cook the remaining side lớn a golden brown crisp.

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Drain the cakes from the oil and then repeat for the rest of the cakes. Vì not turn off the heat of your pan/wok and do not lower the heat while you’re cooking since sudden change in temperate can cause the cakes khổng lồ absorb the oil.

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If pan-frying, this can take a bit longer depending on the amount of oil. You’ll want khổng lồ cook each side until it’s golden brown và crisp.

SERVE và ENJOY YOUR FISHLESS CAKES

To enjoy these vegan fishless cakes, you can prepare some sweet chili sauce or other dipping sauce of your choice. It’s also great with a squeeze of some lime juice!