No pork Thai cakes

Thai porkless cakes
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This is a cheat recipe as it uses readymade ingredients – shop bought vegan sausages, a jar of vegan Thai red curry paste, a couple of springs onions and chopped coriander all served with sweet chilli dipping sauce, so it’s really quick to make. Great as a Thai starter or part of a buffet.

I used Linda McCartney’s frozen sausages, so if they are frozen, take them out of the freezer a few hours before to defrost.

Chop up the sausages and place in a bowl and mash them together with a fork.

Add 2 tablespoons of red Thai curry paste and a handful of chopped spring onions and mix tit all together.

Add a handful of chopped coriander and the juice of half a lime, mix it all together.

Put a sheet of parchment paper out onto a board or tray and form the mixture into golfball size balls and place them onto the paper and push them down to form mini burger shapes. Once all the mixture is formed into mini burgers place in the fridge until you are ready to cook and serve them

When you are ready to serve them, heat a frying pan and with a little oil gently fry all the Thai cakes on both sides until browned and cooked all the way through.

After this you can keep them in a warm oven until you are ready to serve them.

Serve the Thai porkless cakes with a serving of sweet chilli dipping sauce.

Thai porkless cakes
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5 from 5 votes

No pork Thai cakes

This is a cheat recipe as it uses readymade ingredients so it's really quick to make. Thai spiced vegan cakes – Great as a Thai starter or part of a buffet.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: buffet, first course, starter
Cuisine: Thai
Servings: 4 people
Calories: 113kcal

Ingredients

  • 6 sausages Linda McCartney sausages I use the frozen vegan sausages
  • 2 tbsp Thai red curry paste
  • 3 sping onions
  • 1 Lime

Method

  • I used Linda McCartney's frozen sausages, so if they are frozen, take them out of the freezer a few hours before to defrost.
  • Chop up the sausages and place in a bowl and mash them together with a fork.
  • Add 2 tablespoons of red Thai curry paste and a handful of chopped spring onions and mix tit all together.
  • Add a handful of chopped coriander and the juice of half a lime, mix it all together.
  • Put a sheet of parchment paper out onto a board or tray and form the mixture into golfball size balls and place them onto the paper and push them down to form mini burger shapes. Once all the mixture is formed into mini burgers place in the fridge until you are ready to cook and serve them
  • When you are ready to serve them, heat a frying pan and with a little oil gently fry all the Thai cakes on both sides until browned and cooked all the way through.
  • After this you can keep them in a warm oven until you are ready to serve them.
  • Serve the Thai porkless cakes with a serving of sweet chilli dipping sauce.

Notes

This is a cheat recipe as it uses readymade ingredients – shop bought vegan sausages, a jar of vegan Thai red curry paste, a couple of springs onions and chopped coriander all served with sweet chilli dipping sauce, so it’s really quick to make. Great as a Thai starter or part of a buffet.

Nutrition

Calories: 113kcal | Carbohydrates: 5g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 43mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1271IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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