Food: fishless fishcakes

Vegan /Eating plant based? Missing fish?

Here’s a ‘salmon’ & ‘tuna’ style fishcake recipe for a convincing taste of the sea!

You’ll need:

For the carrot ‘salmon’ & chickpea ‘tuna’:

  • Four medium/large carrots, peeled cut into coins,
  • 1 tin of chickpeas,
  • ½ aquafaba of the chickpeas,
  • 2 tbsp of Nori Flakes/ ½ sheet of Sushi Nori (cut into pieces),
  • 1 tbsp of dried dill,
  • Handful of dill stalks,
  • Salt & pepper,

 

For the carrot & chickpea cakes:

 

  • Zest of ½ a lemon,
  • 2 spring onions, chopped,
  • ½ aquafaba of the chickpeas,
  • Splash of nondairy milk, ( I used Oatly)
  • 1 tsp dill oil (optional),
  • 200g mashed potatoes,
  • Handful of fresh dill, chopped,
  • Juice of ½ a lemon,
  • 100g breadcrumbs,
  • 1 tbsp Oatly fraîche,
  • Salt & pepper,

 

Method:

To begin with the carrot and chickpea ‘fish’ mix, boil the carrots and chickpeas until soft in water mixed with the dried dill, half of the aquafaba, the stalks and seaweed.

Once they’re done, drain and remove the stalks. Mash the mixture until you achieve a flaky consistency. Set aside and leave to cool.

While they’re cooling you can fry the spring onions gently, leave these to cool too.

In a bowl add the carrot & chickpea mixture to the rest of the ingredients bar the other half of the aquafaba and the breadcrumbs. The mashed potatoes can be made up from a handful of potatoes or instant (they need to be cool however). I keep a store of mashed potatoes in the freezer that can be used for different things when needed. I’ve also added dill oil to my mixture, which I bought in Germany a while back. It might be a bit difficult to get hold of over here so that’s entirely optional. The overall purpose is to imbue the cakes with as much sea-like flavour as possible, hence the dill and the seaweed.

After the ingredients are mixed allow the whole thing to cool in the fridge for at least half an hour. Remove from the fridge and form into cakes, put back in the fridge on a tray so they firm up even more.

When you’re ready to crumb, remove the cakes from the fridge. Put the rest of the aquafaba in one bowl and the breadcrumbs in another. Dip both sides of the cakes in the aquafaba, then the breadcrumbs and straight into a lightly oiled frying pan over a medium heat. Fry until golden brown on both sides.

Naturally these are great with fresh steamed greens and new potatoes or you could experiment with adding curry powder or a mix of chilli flakes, lime and a splash of soy for a Thai fishcake alternative. They are great served at a barbecue.

Enjoy!

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