Num Pang: Cambodian Fish Cake Sandwich
[Vegan, Gluten-Free]

To Make the Carrots:

1. Combine the sugar, vinegars, water, and salt in a mason jar. Mix well until the sugar dissolves. Add the carrot and set aside for at least 20 minutes.

To Make the Cakes:

1. Add the bread to a food processor. Pulse until ground. Remove and set aside in a large bowl.
2. Add the tofu, hearts of palm, parsley, scallion, ginger, oil, coriander, dulse, cornstarch and zest to the food processor. Pulse into a coarse grind. Add to the bowl with the bread and season with salt and pepper.  Set aside to firm up for 20 minutes.

To Make the Sauce:

1. Combine the tofu, water, garlic chili sauce, vinegar, sugar, salt and pepper in a small blender. Blend until very smooth, adding a little water if needed. Taste and adjust seasoning.

To Make and Assemble the Sandwich:

1. Heat a large skillet over medium heat or preheat the air-fryer. Divide the fish cakes mixture into 4 portions and press into a patty. Dredge the cake in panko crumbs and fry in oil or air-fry until crisp.
2. Assemble the burgers: bottom bun, sauce, cilantro, cucumber, cake, carrot, and top bun. Serve immediately.