Vegan Thai Red Curry Fish Cakes (Plant-Based Fish Cakes)

Vegan Thai red curry “fish” cakes — easy, fish-free patties full of flavour with a pleasing flaky texture that mimics the real thing.

Subtly “fishy” and pleasantly flaky thanks to jackfruit or banana blossom, these cakes are simple to make and delicious to eat.

These vegan Thai red curry “fish” cakes make a satisfying, flavour-packed meal for anyone craving the taste and texture of fish without using animal products.

Even if you don’t miss fish, they stand on their own as a tasty, textured main course that pairs well with simple sides or dipping sauces.

Flavour-wise, the cakes combine the warmth and aromatics of Thai red curry with a flaky interior and a crisp exterior when coated and fried. The jackfruit or banana blossom provides the fish-like flakes, while tofu and potato add protein and body.

What You Need

Nori seaweed: Ground nori is the key ingredient that gives the cakes an authentic “of the sea” note. It’s widely available in supermarkets. You can omit it, but the flavour will be less convincing.

Jackfruit or banana blossom: Use young green jackfruit from a tin (not ripe jackfruit) or canned banana blossom. Both have a flaky texture that resembles fish when shredded and seasoned.

Extra firm tofu: Crumbled extra-firm tofu boosts protein and helps the mixture hold together. A well-drained tin of chickpeas can be used as an alternative for more bite.

Potato: Mashed potato is the binder that provides structure and a soft interior.

Breadcrumbs: Dry breadcrumbs help bind the mixture; use gluten-free breadcrumbs if needed.

Thai red curry paste: Adds the essential curry flavour — make sure the paste you choose is vegan, as some versions contain fish sauce.

Aromatics and seasoning: Spring onions, garlic, grated ginger, fresh coriander, soy sauce (or tamari for gluten-free) and lime juice round out the flavour profile.

If you want a crispy outer shell, coat the patties in a simple batter and panko breadcrumbs before frying. Regular breadcrumbs work too, but panko gives an extra light, crunchy finish.

How to Make Them

(Full measurements and step-by-step instructions are in the recipe card below.)

Start by blitzing the sheet of nori in a blender or spice grinder until it’s very finely chopped, almost a powder.

Peel and dice the potato, simmer until tender, drain thoroughly and mash. The mashed potato should be dry so the cakes hold their shape.

Squeeze excess liquid from the tofu and crumble it with your hands into a mixing bowl.

Drain and squeeze the jackfruit or banana blossom very well, then use your hands to flake it into the tofu bowl.

Gently fry the Thai red curry paste with garlic, ginger and spring onions in a little oil for about three minutes until aromatic, then add this warm mixture to the bowl with the tofu and jackfruit.

Add the mashed potato, ground nori, breadcrumbs, lime juice, soy sauce, chopped coriander, salt and black pepper. Mix thoroughly until everything is evenly combined — using your hands makes this easiest.

Divide the mixture into eight even portions and shape each into a patty.

Fry the patties for about five minutes per side until golden and cooked through. If you prefer a crunchier exterior, coat them in flour, a batter made with non-dairy milk, and panko breadcrumbs before frying.

After frying, drain the cakes on kitchen paper and finish them in the oven for around 15 minutes at 200°C (180°C fan) to ensure they’re heated through and crisp.

Top Tips

• Weigh the potato for consistent results and to match the recipe proportions.
• Squeeze as much liquid as possible from jackfruit or banana blossom and from the tofu to avoid soggy cakes.
• Drain the cooked potato thoroughly before mashing so the mixture isn’t wet.
• Use a vegan Thai red curry paste — some contain fish sauce — and swap to green curry paste if you prefer.
• If you want extra heat, add one or two finely chopped chillies.
• The breadcrumb coating is optional; uncoated patties can be pan-fried for about 10 minutes (5 minutes per side) and served without oven finishing.

Serving Suggestions

Serve the fish cakes with sweet chilli sauce and fresh vegetable ribbons for a bright, crunchy contrast. They also go well with chips, peas and vegan mayo for a comfort-food option.

Storage and Make-Ahead

To make ahead: Prepare the mixture, form into patties and refrigerate (uncoated) on a lined tray for up to three days. Add the batter and breadcrumb coating just before cooking if desired.

Leftovers: Store cooked fish cakes in an airtight container in the fridge for up to three days. Reheat on a baking sheet in the oven at 180°C/160°C fan (350°F) for about 20 minutes.

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