Best Vegan Thai Fishcakes | PicniclyNOW

Continuing my mission to create vegan versions of all my childhood foods ... Vegan Thai Fishcakes!

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Ingredients (makes 30 servings)
2 medium sweet potatoes
1/2 head broccoli
1 medium carrot
1 large zucchini
2 cups bread crumbs
1 cup olive oil
salt and pepper to taste

Ready for this?
1. Peel the sweet potato.
2. Slice the sweet potato, broccoli, carrot and zucchini into small pieces.
3. Mix the veggies with bread crumbs, nutritional yeast, black pepper, sliced garlic and olive oil.
4. Get your hands up in there, mix all that goodness together.
5. If it's not forming into balls, add extra breadcrumbs and olive oil.
6. Mix either into small cookie-sized pieces or a large pancake-sized one.
7. Bake on high for 10-20 minutes, depending on how crispy you want it.
8. Eat right away, save the extras and share with your friends at work.

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