Spicy, salty, hot and delicious. Everything Thai inspired street food snacks should be. And vegan too, yay! This satisfied a craving for fish cakes and was dead simple to make. They are lovely straight from the deep frying pan, but equally store well for a few days and can be successfully reheated in an oven so make up a full batch and enjoy over a few days 🙂
For about 20 nuggets of deliciousness you need
1 pack tofu, pressed flat and well drained (it doesn’t matter if it starts to crumble)
3 cloves garlic
4-6 chillies, depending on how hot you like your food!
2 tbsp thai red curry paste (I used a massaman one as it was already open)
1 bunch coriander stalks
About 1/4-1/2 cup plain flour
Oil for deep frying
Begin by placing everything apart from the tofu, flour and oil in a food processor and blending to a mush (you want everything really finely chopped and well combined). Add the tofu and pulse to blend until it’s just mixed. Add flour until it reaches a thick sticky consistency.
Heat the oil in a deep pan until really hot (a cube of bread turns golden brown in 3 secs). Take small spoonfuls of the tofu mixture and drop into the pan, taking care not to splash yourself with the very hot oil. Leave to cook on one side for a few mines then flip over and cook the other side.