Vegan fish cakes

INGREDIENT (6 fishcakes/2 portions):

Fishcake ingredients:

• 2 sheets sushi nori (I found 2 sheets were just right but you could add 3 if you like the fish taste to be a bit stronger)
• 220g butter beans from a tin (drained weight, washed)
• 100g boiled potatoes
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp mixed herbs
• Some black pepper
• 1/2 finely chopped onion
• 80g breadcrumbs (plus more to cover)
• Sunflower oil

Additional ingredients:

• Cashew creme (or vegan mayo)
• Finely cut pickled gherkins
• Green salad
• 1 lemon

METHOD:

Boil 100 of potatoes (dense ones are better but it doesn't really matter that much).

And then drain a tin of butter beans and wash them.

To a smoothie blender add 2 sheets of sushi Noori and pulverise the sheets (don't add any water and make sure the blender is completely dry inside).

Once the potatoes are boiled add them to a bowl with beans and mash them with a fork or other kitchen tool or put them into a food processor and blend. Then add the garlic, some black pepper, salt, finely chopped onion, pulverised sushi Noori and mixed herbs to it and mix together.

If you used a food processor then transfer the mix into a large bowl and add breadcrumbs - roughly 80g but you might need a bit more to get a dough like consistency.

When the dough has the right consistency and doesn't stick on your fingers anymore form roughly 6 patties/cakes. Add some more breadcrumbs to a plate and coat each cake in more bread crumbs. Deep fry in oil - alternatively put them on a baking tray, sprinkle some oil on top and bottom and bake (I haven't baked them yet, so you can't give you the exact time they would need, unfortunately).

Serve with a slice of lemon on top of the cakes (the lemon juice brings out the flavours even more), tartar sauce (use cashew creme or vegan mayo and add a few finely cut gherkins) and green salad. Enjoy!

And if you like more vegan frutti di mare recipes then check out my vegan tuna mayo here.