Tofu is used in this recipe as an alternative to seafood. It has all the taste of Thai fish cakes, without the fish. Perfect for vegetarians.
400g firm tofu
2 large red chilies, deseeded and finely chopped
1 spring onion, chopped roughly
2 garlic cloves, chopped roughly
1 tsp fresh ginger finely chopped
1-2 tbsp. Coriander, chopped roughly
3 limes leaves, finely shredded
100g self raising flour
1-2tbsp basil leaves, chopped roughly (optional)
1 tbsp. soy sauce
juice of 1/4 lime
2 tsp caster sugar
Oil for shallow frying
Thai sweet Chilli Sauce
Place the tofu, chilies, spring onion, garlic, ginger, coriander, lime leaves, egg, soy sauce, lime juice, sugar and flour in a food processor and blend until it is just smooth. Do not allow it to become runny. Place the mixture in a bowl and stir in the basil leaves.
Fry cakes in hot oil around 2.5cm deep by placing large tablespoons of the batter in it spreading it out slightly with the back of the spoon. Cook them for 1-2 minutes turning them halfway through cooking, until they are golden. Serve the Tofu cakes with Thai sweet chilli sauce.