Vegan Thai Fishcakes

Method

1. Add the chia seeds to a small bowl along with 4 tbsp water. Stir, then leave to sit for a few minutes to form a chia egg.
2. Add the tofu, chickpeas, soy sauce, nori, curry paste, ginger and chia egg to a food processor. Pulse until mostly broken down, then transfer to a large mixing bowl. Add the spring onion, coriander and chilli to the mixing bowl, along with the zest from the lime, breadcrumbs and a pinch of pepper. Stir until fully combined. Then shape the mixture into 10 patties, place them on a tray and refrigerate for 15 minutes.
3. Add a drizzle of oil to a frying pan on a medium – high heat. Fry the fishcakes in batches for 5 minutes on each side or until golden brown.
4. Meanwhile, add the cucumber, carrot, radish and pea shoots to a mixing bowl with the juice from the lime and pinches of salt and pepper. Give it a good mix. Serve the vegan fishcakes alongside the salad and with a drizzle of sweet chilli sauce.