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
- 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)
- 2 tbsp Neutral oil (for pan-frying)
Step-by-step instructions
Step 1 · Drain and pat dry tau kwa (firm tofu)
Drain and pat dry tau kwa (firm tofu). Crumble into a large bowl until fine and paste-like.
Step 2 · Add grated carrot
Add grated carrot, sliced green beans, shredded kaffir lime leaves, and minced lemongrass to the tofu.
Step 3 · Mix in vegetarian red curry paste
Mix in vegetarian red curry paste, soy sauce, cornstarch, and sugar (if using). Stir until well combined and the mixture holds together.
Step 4 · With wet hands
With wet hands, shape the mixture into small, flat patties (about 2 inches wide).
Step 5 · Heat neutral oil in a non-stick skillet over medium heat
Heat neutral oil in a non-stick skillet over medium heat. Pan-fry the cakes in batches for 3-4 minutes per side, until golden brown and crispy.
Step 6 · Drain on paper towels to remove excess oil
Drain on paper towels to remove excess oil. Serve warm with a side of tangy cucumber relish or sambal belacan.
Why this recipe 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.
A note on tradition
Thai Fish Cake, known locally at kopitiams and hawker stalls, is a popular snack or appetiser that reflects Singapore’s rich history of culinary fusion. The vegetarian version is increasingly found at modern hawker centres, showcasing the city’s adaptability and inclusivity. It’s often enjoyed as a light lunch or snack during tea breaks, especially in multicultural neighbourhoods where traditional recipes are given healthy twists to cater to evolving diets.