These have been sitting in my freezer for quite some time and I’ve almost forgotten about them until it was time to clean my freezer. As you may know, Sanitarium now has a bunch of new products along with revamped (new packaging) old time favourites. I was a bit reluctant to try Thai Chilli & Lime Cakes as we didn’t like Cajun Schnitzels from the “New” product line very much (they were incredibly dry) but these goodies turned out to be quite moist and flavoursome. They may be quite processed but they’re also fortified with B12, iron and zinc.
Ingredients: Water, vegetable protein (16%) (soy protein, pea protein, soybean meal, wheat gluten), vegetables (potato, onion, shallots, red capsicum), vegetable oils (sunola, canola), breadcrumbs (wheat flour, salt, yeast, wheat gluten, sugar, canola oil), oats, Thai kaffir lime seasoning [dehydrated vegetables, hydrolysed vegetable protein, parsley, chilli, natural flavour, lime spice extract, natural colour (beetroot)], flavours, starch (potato, wheat), vegetable gum (carrageenan), reconstituted lime juice (0.4%), salt, mineral salt (potassium chloride), minerals (zinc, iron), vitamin B12.
How to cook
Oven: Pre heat oven to 180°C. Place Thai Chilli & Lime Cakes on an oven tray lined with baking paper. Cook for 18 – 20 mins; turn them over mid-way through cooking.
Stove top: Place Thai Chilli & Lime Cakes in a shallow pan with vegetable oil and cook on the stove top until crisp and golden, turn and cook the other side until it is also golden.
Note: overcooking dries and toughens.
Here’s how I cooked them: Line them on a non-stick baking tray and cook them at 180 degrees with fan on for 20 minutes. Half-way through turn them over and serve them with Thai chilli sauce.
To Store: Keep frozen at or below -18°C. Do not refreeze.
Where to buy: Coles and IGA