Vegan fish cakes

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If you missed the taste of the ocean then this vegan fish cake recipe will be right up your jetty.

This was another recipe I've been trying to veganize and they turned out to be really delicious! The fish taste comes from sushi nori (which is used to roll sushi) and you will easily fool a pescetarian (my friend Nicky with the pretty pink nails, who still eats fish every now and then, loved them) with these. Also, they are very easy to make, so you don't have to be a master chef to impress yourself and your guests.






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



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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.




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