Thai Fish Cake
Hawker • Singapore
How to Make Vegetarian Thai Fish Cake (Traditional & Healthy Version)
Vegetarian Thai Fish Cake, a delightful plant-based twist on a beloved hawker favourite, brings the vibrant flavours of Thailand into the heart of Singapore’s kopitiam culture. While the original is often served as a savoury snack or appetiser, this vegetarian version uses wholesome local ingredients, making it accessible to more people and perfect for those seeking a meatless yet flavourful treat. The dish is renowned for its aromatic blend of herbs, spices, and a subtle heat that appeals to Singaporeans who love fusion foods and are always on the lookout for healthier yet authentic options. In Singapore, you’ll often find Thai Fish Cakes at hawker centres, especially in stalls known for their fusion cuisine that brings together the best of Southeast Asian flavours. This plant-based adaptation is not only a nod to sustainability but also caters to the city’s growing community of vegetarians and health-conscious diners. The cakes are crispy on the outside, tender inside, and bursting with lemongrass, kaffir lime, and red curry paste. Served with a tangy cucumber relish, this snack is as popular at family gatherings as it is for a light lunch, reflecting Singapore’s inclusive and innovative food scene.
Ingredients(for 3-4 palm-sized cakes per person (typical kopitiam snack portion))
- 200g Firm tofu (tau kwa)
- 40g Green beans (finely sliced)
- 1 small Carrot (grated)
- 1 1/2 tbsp Red curry paste (look for vegetarian/vegan paste)
- 3 Kaffir lime leaves (finely shredded)
- 1 stalk Lemongrass (white part only, minced)
- 2 tbsp Cornstarch
- 1 tbsp Soy sauce (low sodium)
- 1 tsp Sugar (optional, or use stevia for lower GI) - optional
- 2 tbsp Neutral oil (for pan-frying)
Instructions
- 1
Drain and pat dry tau kwa (firm tofu). Crumble into a large bowl until fine and paste-like.
3 minutes
Press tofu between paper towels to remove excess moisture for the best texture.
- 2
Add grated carrot, sliced green beans, shredded kaffir lime leaves, and minced lemongrass to the tofu.
3 minutes
Slice vegetables as thinly as possible for even texture.
- 3
Mix in vegetarian red curry paste, soy sauce, cornstarch, and sugar (if using). Stir until well combined and the mixture holds together.
4 minutes
Taste the mixture before forming cakes to adjust seasoning if needed.
- 4
With wet hands, shape the mixture into small, flat patties (about 2 inches wide).
3 minutes
Wet hands prevent the mixture from sticking and make shaping easier.
Why This Dish is Healthy
Choosing a vegetarian, pan-fried version of Thai Fish Cake reduces saturated fat and eliminates cholesterol, supporting cardiovascular health. This recipe is rich in vegetables and uses tofu as a high-quality protein source while keeping sodium and sugar in check. It’s a great choice for calorie-conscious eaters, vegetarians, and those looking to increase plant-based meals. The inclusion of aromatic herbs adds both nutrition and flavour without the need for excessive seasoning or additives.
This Vegetarian Thai Fish Cake is packed with plant-based protein from tau kwa (firm tofu) and fibre from fresh vegetables like green beans and carrots. It is low in saturated fat and cholesterol-free, making it heart-healthy. The use of fresh herbs such as lemongrass and kaffir lime leaves adds antioxidants and essential vitamins like vitamin C. Cornstarch provides a gluten-free binding option, and pan-frying in minimal oil keeps the calorie count moderate. Overall, this dish provides a balanced profile of protein, healthy carbs, and essential micronutrients.
Pro Tips
- 💡Tip 1: Squeeze out as much water as possible from tofu to prevent soggy texture.
- 💡Tip 2: Use fresh herbs for authentic aroma and taste.
- 💡Tip 3: For extra crispiness, lightly coat cakes in cornstarch before frying.
Storage & Serving
Store cooled fish cakes in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer for best crispiness. Not recommended to freeze due to texture changes.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
