Thai Fish Less Cakes with Green Bean Rice Noodle Salad

"The International Food Challenge" (IFC) for the month of June explored Thai Cuisine ,which is a brainchild of  both Saraswathy Tharagaram of Saras Yummy Bites and Shobana of Kitchen Secret And Snippets  and is hosted by Sangeetha Priya of Nitha's KitchenIFC is a monthly event and for those who are interested to join by all means click any of the hosts links and be a member !

Sangeetha has adapted the recipes to vegetarian and vegan and also based on its popularity. There were 5 recipes to choose from and I've opt with this fishless cakes with noodle salad.It comes with a bright and zingy dressing, handfuls of herbs and crunchy nuts pack with loads of flavour . I prepared the cakes in a filo pastry casing and mix some grated cheese in the filling ! The recipe was adapted from  River Cottage Veg .

A bit of info about Thai Cuisine.As Malaysia,is a neighboring country to Thailand, we are pretty much influenced by one another's cuisine over the course of many centuriesEvery country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy.

Thai Fish Cakes are a common street food in Thailand, and are very flavorful compared to most Western fish cake recipes. They aren't battered, which  allows for more of the fresh taste of the tofu, spices, and herbs to come through. This vegetarian cakes will suit any palate!

Tofu Cakes
§  100g (3.5oz) firm tofu
§  1/2 medium chilli finely chopped
§  1 large shallot finely diced
§  1/4 tsp ground ginger
§  2 tbsp fresh coriander roughly chopped
§  1 tbsp wholegrain spelt flour (or whatever plain flour you wish to use)
§  ½ cup red cheddar cheese (optional)
filo sheets cut into small squares to fit muffin pans
some melted butter for filo pastries

§  30g (1oz) rice noodles (dry uncooked weight)
§  1 handful trimmed green beans chopped in half
§  2 spring onions finely sliced
§  1 small red chilli finely diced
§  1/4 tsp ground ginger
§  1/4 tsp cumin (did not mention seeds or powder, so I used seeds)
§  2 tbsp soy sauce
§  1 clove of garlic minced
§  3 tbsp white wine vinegar
§  Zest and juice of one lime
§  2 tbsp fresh coriander roughly chopped
§  1 tbsp toasted chopped cashew nuts
§  1/3 medium cucumber deseeded and sliced

1.     Blend tofu with a hand blender until it forms a rough puree. Mix with all other ingredients, shape in to cakes using wet hands and place in the fridge to firm up for at least 30 minutes (I left my mine in overnight).
2.     Preheat oven to 180C (350F).
3.     Place tofu cakes on a non stick baking sheet with a little light spray cooking oil (sesame if you have it) and bake in the oven for 10-12 minutes until lightly browned. Turn the oven to broiler (grill) and cook for a further 3-4 minutes, turning over to make  it crisp and brown both sides.
4.     Cook rice noodles according to packet instructions. Drop green beans in to boiling water for 2 minutes, remove and rinse under cold water to refresh.
5.     To make the noodles salad dressing whisk together all other ingredients with the exception of the cucumber and cashews and set to one side.

6.     When the noodles are done mix with green beans, cucumber, spring onions and 2/3 of dressing. Toss threw cashew nuts and servealong side tofu cakes and remaining dressing which is a delicious little dipping sauce!

Recipe Source :-

Submitting the above recipe to Inspire Me Monday-Week 131