Shakahari Vegetarian Restaurant

203 Faraday St
Carlton, VIC 3053

Walk into Shakahari and you are transported to a different place. I came here with my friend during the weekdays, lunch time. The outdoor garden setting was relaxing and quiet, great for a catch up. Avoid the busy times during Sat and Sun dinner as service can be slow.

We had the Avocado magic Entree $14.50 (Vegan, No Dairy and Gluten free)

Yummy! It consisted of ripe avocados and red capsicums fried in rice batter. A wonderful combination of flavors, with sesame coriander puree at the bottom. Just heaven!

Next we shared a main called Shaolin Treasure $22 (Vegan, No Dairy and Gluten free)

 It came with a five grain mixed rice, cooked in perfection. There was salad and bok choy accompanying the rice.

I love having wholegrains, we don't eat much of it outside. Instead of the usual refined white rice, I'm glad to be healthy while eating out.

 This bowl came with braised turnip, ginkgo nuts, spicy tofu and braised seitan. It takes me back to Asia, very asian influenced. No strong sauces like soy sauce, a gentle yet subtle dish.
I'll be back again! 

Overall rating: 8/10

Ambience: 4/5

Service: 4/5

Food: 4.5/5

Salmon patties!

I have been addicted to making Salmon patties. It's a delicious way to include fish in your diet (minus the fishy taste) and vegetables. In patties, it is a good way to disguise vegetables and get them into children and adults alike. Here I share with you my recipe

1 can Paramount Wild Alaskan Pink Salmon (210g can)
1 egg
1 tablespoon fresh lemon juice
1 tsp dried parsley
1 tsp dried rosemary
1 tsp dried thyme
Pepper and salt (sparingly)
1 tsp tamari sauce
half an onion, chopped fine
1 large carrot, grated fine
Gluten free flour (approx. 1 cup or less)
1/4-1/2 cup water

Mix ingredients in a large bowl. When adding the salmon, I add the salmon water into the bowl too. I use 2 spoons to crush the salmon into bits. Crack the egg and add to the mix, together with herbs, diced onion, grated carrot, tamari sauce and lemon juice. Stir well. Add pepper and salt. For the gluten free flour, I just roughly estimate the amount by adding the flour gradually and stir. Adjust texture by adding water gradually. The final texture has to be firm and be able to mold into a patty. It should not be too wet.

Heat pan with rice bran oil. Mold patties with 2 spoons and shallow fry on both sides for 5-7 mins.

Take out fish patties and allow to cool on kitchen paper. Consume with some homemade/commercial chilli sauce.