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Vegan fish cake canapés with tahini dressing
The idea for the fish cakes came when I was researching the ingredients and realised that the taste is easily replicable with butter beans for consistency and sushi nori sea weed sheets for the fish taste.
Serve the fish cakes on a bed of salad and drizzle the tahini sauce on top and you have a delicious canapé even omnivores will devour. I tried the recipe on a few people and they all loved it and asked for the recipe. I often use cashew nuts to create my white sauces and cheeses but tahini is actually a fantastic alternative for it. Especially since it’s not just rich in protein but also lots of other vitamins and iron. So I will definitely try using it more often in the future.
The tahini I used was sent to me by Al Arz Tahini. For me quality ingredients are very important and I always buy organic whenever I can. So I was very excited to try this product because it was actually recently voted the best tahini in Israel. It’s really smooth and has a lovely nutty flavour to it. It’s a world away from the supermarket tahini I normally buy. If you want to try it for yourself you can buy it at Ottolenghi in London and their online store or for US and worldwide distributors check out the Al Arz Tahini website.
Let me know what you think and if you are interested in an exceedingly vegan catering for your event get in touch with me.
INGREDIENTS (10 fishcakes):
Fishcake canapé ingredients:
- 3 sheets sushi nori seaweed
- 220g butter beans from a tin (drained weight)
- 100g boiled potatoes
- 1 tsp garlic powder
- 3/4 tsp mixed herbs
- 1/2 tsp salt
- Some black pepper
- 1/2 finely chopped onion
- 80g breadcrumbs (plus more to cover)
- Sunflower oil to fry
Tahini sauce ingredients:
- 4 tbsp lukewarm water
- 3 tbsp tahini sauce
- 1 tbsp lemon juice
- Salt to taste
- Either fresh garlic or garlic powder to taste
- Mixed salad
- Chives or parsley to garnish
Boil 100g of potatoes (dense ones are better but it doesn't really matter that much) and then peel them.
Drain a tin of butter beans and wash them well.
To a smoothie blender add 3 sheets of sushi nori sheets and pulverise them (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. Alternatively put them into a food processor and blend.
Then transfer to a bowl (if you blended it in a food processor), add the garlic, some black pepper, salt, finely chopped onion, the pulverised sushi nori, mixed herbs and 80g of bread crumbs to it and mix together. Knead until you get a dough like consistency.
Start forming the vegan fish cakes and make sure there are no cracks. Add some more breadcrumbs to a plate and coat each cake on all sides in more bread crumbs.
Deep fry in sunflower oil for a few minutes until they get a golden brown colour. Place on a plate lined with kitchen towel to absorb excess oil.
For the tahini sauce just mix all ingredients together until you get a smooth sauce. Very easy.
Make a mixed salad, place the vegan fish cakes on top, drizzle the tahini sauce on top and garnish with some chives or parsley. Enjoy your vegan event!
And if you need more inspiration for vegan canapés try my olive, walnut and mushroom paté.
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