Easy vegan fish cakes
The fish taste comes from using sushi nori sheets (the ones you use to roll sushi rolls, they are made from sea weed). I cumpled 2 1/2 sheets and then blended them in a normal smoothie blender until they turned into a powder. Then I mixed this powder with the rest of the ingredients. When fried it tasted just like fish!
I first made this recipe for a friend and he said he wouldn't have noticed the difference had he not known I was vegan. I used silken tofu as a base ingredient and for protein. But you would never even guess this dish contains tofu because all ingredients and flavours mix so well together.
So if you ever miss seafood but are concerned about the environmental impact, you will love these high-protein fish cakes. I am this confident in the flavour that I think if you didn't tell your guests you are making a vegan version, I don't think they would notice!
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Don't forget a lemon slice with serving these amazing fish cakes. Lemon juice works so well with fried food. The acidity really brings out the flavour.
I seasoned them with mixed herbs - you can also used herbs de Provence or other herbs that are traditionally associated with fish dishes.
Don't they look yummy! They are actually quite satisfying - for us 3 fish cakes per person were enough - but we also had some potato salad on the side (see last paragraph of METHOD for the recipe).
The cashew creme was the perfect accompaniment for these vegan fish cakes. You can also use vegan mayo or a sweet chilli sauce if you like.
INGREDIENTS (10 fish cakes):
Vegan fish cake ingredients:
- 2 1/2 sushi nori sheets
- 350g firm SILKEN tofu
- 250g boiled potatoes
- 100g breadcrumbs (+ more to cover)
- 1/2 finely chopped onion
- 1 1/2 tsp mixed herbs
- 1 tsp minced garlic
- 1 - 1 1/2 tsp salt
- Black pepper to taste
Vegan cashew garlic creme ingredients:
- 3/4 cup cashew nuts
- 1/2 cup water
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1 tsp minced garlic
Boil 250g potatoes - best to use salad potatoes, then you don't need to peel the skin. Let cool down - this dish works amazingly well with leftover potatoes.
Then crumple 2 1/2 sheets of sushi nori sheets and put them into a smoothie blender. Blend until they turn into a powder.
Transfer the powder into a large bowl. Then add all other ingedients to the bowl as well. I prefer my food to be very flavoursome, so I used 1 1/2 tsp of salt but you can reduce it to 1 tsp if you aren't too keen on salt. Also, I used firm silken tofu, which you can get in most supermarkets now. You can also use a normal tofu but I found a silken tofu was much easier to mix (and it's more moist, so when you used any other tofu you may need to add a bit of water and the flavour might differ). Also make sure you drain the water from the silken tofu package first before you add the tofu,
Mix all ingredients together until you get a nice and smooth dough. If it's too dry add a bit of water, if too wet, add some more breadcrumbs.
Form flat patties and then cover them in bread crumbs. You don't need eggs for this because the patties are wet enough for the breadcrumbs to stick on them.
Then heat up oil in a pan. Fry the vegan fishcakes for a few minutes until they are golden brown. You may also use an air-fryer. However, I have never tried it - and I think they may turn out to be dry.
To make the cashew garlic creme, add all cashew garlic creme ingredients to the blender you used before for the sushi sheets (give it a quick rinse first so the creme doesn't have a seafood taste). Blend for about 1 minute, or until completely smooth (you don't need to soak the cashews before, I don't know why people still do it... unless you have a bad blender).
Serve with a refreshing green salad and a slice of lemon. Last time I also served them with an incredible potato salad (recipe here). Don't forget to drizzle some lemon juice on top, it will really ramp of the flavour of these delicious fish cakes. Enjoy!
And if you like vegan seafood, also check out my vegan fish fingers here.