3 Ways to Make Delicious and Simple Vegetarian Fish Cakes from Taro, Jicama, and Mung Beans

Prepare the ingredients

To obtain soybean residue, you can grind fresh soybeans and then strain to extract the juice twice (usually after making soy milk or tofu). The residue after filtering for juice twice can be used for this dish.

Peel the carrots and taro, wash them clean, and then grate them into very thin strands. You can use a grinder with a grater attachment to save time.

It is recommended to grate the taro and carrots very thinly so that the dish is crispy and does not become hard when fried.

Wash the scallions and cut them into small pieces. Wash the coriander and also cut it into small pieces.

Mixing the mixture to make fish cake

Then gradually add the soybean meal and white tofu into a bowl. Continue to add finely grated carrot and taro into the bowl.

Add chopped scallions and cilantro into the bowl. Add 50 grams of type 11 flour, 2 teaspoons of seasoning, 2 teaspoons of sugar, 1/2 teaspoon of salt, and a little pepper.

Then put on gloves and use your hands to mix all the ingredients evenly. Use your hands to mash the tofu to make the dish soft but not mushy.

If you have time, you can take a small amount of the mixed ingredients and put it in the microwave for about 5 – 7 minutes to cook the fish cake. Take it out and taste, then add seasonings to suit your family’s taste.

Shaping the patties

You take the mixed mixture, roll it into round balls while gently squeezing to make the mixture stick together. Then, press down on the surface with your hand to flatten the dough slightly, making it easier to fry.

Place the breadcrumbs on a plate, then roll each dough ball evenly in the breadcrumbs, and place them on another plate.

Frying the patties

You heat the cooking oil in a pan, ensuring that the amount of oil can submerge the patties. When the oil is hot, add each patty one by one and fry until golden brown.

To check if the oil is hot enough, dip a chopstick into the oil; if you see small bubbles forming at the tip, the oil is ready.

While frying, keep the heat at medium. Low heat will cause the patties to absorb too much oil, while high heat will burn them or cook them unevenly. When the patties are golden brown, you can then increase the heat to let them release oil and make the dish crispier.

You can fry the patties lightly until golden, then place them in an air fryer at 180 degrees Celsius for 5 – 7 minutes.

Make the dipping sauce

You add 2 tablespoons of vegetarian fish sauce, 2 teaspoons of sugar, 1 teaspoon of lime juice, and a little ground chili. Then mix all the ingredients well.

You can adjust the quantities of the ingredients to suit your taste.

Final product

The fried fish cake is golden brown and fragrant. This dish can be enjoyed by both vegetarians and non-vegetarians, so you can make it for your family on weekends or on days when you’re tired of meat and fish. The dish will be more appealing when served with fresh vegetables.

Prepare the ingredients

First, peel, wash, and chop the lotus root into small pieces, then put it in the blender to puree.

Peel and finely chop the ginger and garlic. Wash the dill and cut it into small sections.

Cut the vegetarian ham into pieces, use your hands to crumble it, and then put it in the blender to puree.

– Then add the minced ginger, garlic, and pureed lotus root. Add 2 teaspoons of salt, 1 teaspoon of sugar, and 1/2 teaspoon of pepper. Mix everything well and let it sit for about 7 – 10 minutes for the ham to absorb the seasoning.

Shaping the vegetarian fish cake

Scoop each tablespoon of seasoned vegetarian ham and lotus root into the palm of your hand (apply a little oil to your hand to prevent sticking). Then gently squeeze and press to shape the cake into a flat round shape.

After that, roll the cake in tapioca flour to prevent it from cracking during frying and to achieve a delicious golden brown.

Frying the cake

Place a pan on the stove, add enough cooking oil to cover half of the pan, then heat it until it boils.

When the oil is hot, gradually add each piece of cake to fry. Spreading the cakes evenly across the surface will help the fried cakes cook evenly and taste better.

It is recommended to fry over medium heat to ensure the cakes are cooked evenly. Prepare to take them out before turning the heat up to let the cakes release oil.

Final product

The fried cakes according to this recipe will be golden, fragrant, and extremely attractive. The cakes fried to a crispy golden brown with the distinctive flavor of lotus root will make you “forget the way home”.

Prepare the Mung Beans

To remove dirt from the mung beans, after purchasing, rinse them with water about 2 – 3 times.

Next, add about 300ml of clean water and soak the beans for at least 4 hours or overnight if you have time.

Once the mung beans have softened, drain them through a sieve, rinse again with water, and let them dry.

Wash the green onions and dill, then chop them finely.

Steam (boil) green beans

Add water to the steamer, place it on the stove to boil.

Next, add the soaked green beans into the steamer, spread them evenly, and poke a hole in the middle of the steamer, steam the beans for 20 – 25 minutes.

Blend green beans and dill

Once the green beans are steamed, place them in a blender with 1 cup of water and blend until the mixture is sticky and smooth.

To blend the ingredients together, add 50g of tapioca flour, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt into the blender and blend for about another minute.

Make vegetarian fish cake

Use a spoon to take a sufficient amount of fish cake filling to shape it in your hands, then roll it into a ball and press it flat.

Fry the fish cakes

Place a pan on the stove, add 100ml of cooking oil and heat it. Gradually drop the fish cakes into the pan and fry over medium heat until they are golden brown on both sides, then remove and let them drain oil.

Finished Product

Arrange the fish cake on a plate, serve with a bowl of chili sauce or ketchup, and then decorate it nicely to complete the dish.

The vegetarian fish cake made from mung beans turns a beautiful golden color when finished. The fish cake is chewy and has a rich flavor from the mung beans, combined with the distinctive aroma of dill, all of which create a special taste for this dish. What are you waiting for? Quickly get into the kitchen and make it right away!