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Introducing the best Vegan Fishcakes EVER! They’re packed full of “fish” flavour, but a completely plant-based homemade alternative to try. Best of all, these vegan fishcakes are really simple to make. You are going to love these delicious and summery Vegan Fishcakes free from gluten, nuts, and soy!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
Fishless Fishcakes? You’re probably thinking…. what? how? Trust me – I specialise in making fun vegan recipes! The use of chickpea flour, which is naturally gluten-free, helps to bind the mash into cakes, making these free-from and suitable for those with many food allergies. One of the secret key ingredients is seaweed, which helps to give it a salty, sea-like flavour. And on top of being fishless, it’s also gluten, soy, dairy, and egg free!
These vegan fish cakes are the perfect topping on a summery salad or can be enjoyed on their own! While the flavours are great for summer, they can truly be enjoyed year-round. If you’re taking part in then this is a perfect veganuary recipe to try out.
Whether you’re cutting down on your fish consumption, gone vegan, or love experimenting with new flavours, these vegetarian fishcakes are the perfect recipe for you to try out. Such a simple but colourful and flavour-packed mash that is easily made in just one-bowl and ready for coating in gluten-free breadcrumbs.
This was inspired by my Sweet Chilli Salmon Fishcakes which I wanted to try and veganise, and also my Chickpea Tuna Salad for it’s fishy taste but without the fish. And they pair well with this amazing Vegan Tzatziki Sauce recipe or Mashed Peas.
Ingredients to make Vegan Fishcakes
- White Potatoes – are the hero ingredient of this dish, forming the base of these fishless cakes. I use maris piper, but others will work as well.
- Olive Oil – is used to fry the potato cakes as well as add flavour and moisture to the mix.
- Capers – give a great lemony and savoury flavour.
- Red Chilli – helps add a nice spice to these vegan fishcakes.
- Fresh Dill & Parsley – add some nice colour as well as flavour.
- Chickpea Flour – holds the cakes together well and is naturally gluten-free. Try making my Homemade Gluten-Free Pizza.
- Lemon – You’ll be using both the zest and the juice to add a bright flavour to these cakes.
- Crispy Seaweed – also known as nori sheets. These add colour, flavour, and texture, making these fishless fishcakes taste a little more like they’re from the sea.
- Gluten Free Breadcrumbs – are optional, but I highly recommend them for a fantastic crunch.
See recipe card for full information on ingredients and quantities.
Substitutions
- White Potatoes – Round red potatoes are also good for boiling.
- Capers – If you don’t have capers on hand, you could use chopped gherkins.
- Red Chilli – Chilli powder or red pepper flakes can replace fresh chillis.
- Herbs – While dill and parsley are my favourite combination for this recipe, you can use whatever you have on hand.
- Chickpea Flour – Any flour should work for this fishcake recipe.
- Lemon – If you don’t have a fresh lemon, you can substitute with bottled lemon juice.
- Gluten-free Breadcrumbs – These are not necessary, but delicious! You can use regular breadcrumbs instead of gluten-free if you don’t have that restriction.
Variations
- Spicy – This dish already has red chilli in it, but feel free to add more if you want a spicier vegan fishcake!
- Deluxe – Dress these up by serving them with some fresh chopped herbs, slices of lemon, and on top of some Quinoa.
- Kid friendly – If you’re serving these to kids, don’t forget the breadcrumbs! Consider serving them with their favourite dipping sauce.
See this Spicy Potato and Quinoa version of this recipe on my website!
How to make Vegan Fishcakes
Step 1: Firstly, roughly chop the potatoes and boil them in water for 10 minutes until they soften.
Step 2: While the potatoes are boiling, chop the capers, red chilli, dill, parsley, and seaweed.
Step 3: When the potatoes are ready, drain them and combine them in a large bowl with a couple of glugs of olive oil and a pinch of salt and pepper. Mash with a fork.
Step 4: Add the capers, chilli, parsley, dill, flour, lemon juice and zest, and seaweed. Mix until combined.
Step 5: Put breadcrumbs on a plate. Use your hands to shape the mixture into cakes. Press the cakes into the breadcrumbs until fully covered.
Step 6: Heat a pan with a generous amount of olive oil and fry on either side for a couple of minutes until golden brown.
Hint: You do not need to peel the potatoes for this recipe.
Leftovers
Leftover vegan fishcakes can be stored in an airtight container for 2-3 days in the fridge. You could also freeze these for up to 3 months.
Recipe FAQs
There are a variety of ways to make vegan fishcakes. Some people add in tofu, for instance. I use a base of potatoes with some chopped capers, chillis, herbs, flour, and lemon. Topped with breadcrumbs, you can’t go wrong!
If you have recently gone vegan and no longer eat fish, never fear! Fishless fish cakes are here! Make some vegan fishcakes to get that delicious flavour and texture without the meat!
Normally, they are not. From Thai fish cakes to Korean fish cakes, a main ingredient is fish. However, I have a vegan fishcake recipe for you! With potatoes as the base and some other ingredients to add flavour, you won’t miss regular fishcakes!
Too much liquid can cause your fishcakes to fall apart. Make sure to drain the potatoes completely and follow the ingredient amounts in your recipe.
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Vegan Fishcakes
Ingredients
- 1 kg white potatoes , (I use maris piper)
- olive oil
- 1 heaped tbsp capers, finely chopped
- 1/2 red chilli, deseeded and finely chopped
- handful fresh dill, finely chopped
- handful fresh parsley, finely chopped
- 30 g chickpea flour, (other flour should work)
- 1/2 juice and zest of lemon
- 10 g crispy seaweed , also known as nori sheets
- gluten free breadcrumbs , optional (homemade or bought)
Instructions
- Firstly roughly chop the potatoes (no need to peel) and place in boiling water for 10 minutes until they soften.
- Meanwhile chop up the capers, red chilli, dill, parsley and seaweed.
- Once the potatoes are boiled, drain and add to a large mixing bowl. Add a couple glugs of olive oil and a pinch of salt and pepper and mash with a fork.
- Now add the capers, chilli, parsley, dill, flour, lemon juice and zest, seaweed and mix until well combined.
- In your hands shape into cakes and then add the breadcrumbs to a plate and simply press the cakes into the breadcrumbs until fully covered.
- Heat a pan with a generous amount of olive oil and fry on either side for a couple minutes until golden. You could also air fry these at 200C for 12 minutes or bake in the oven at 200C for 20 minutes.
Made this tonight for daughter and husband was yummy easy to make and as ever with your recipes James it was so delicious thank you again James
Yay 🙂 glad you all enjoyed it Debbie!
Hi there just had these for dinner . Wow they are amazing . Great texture and flavor to the hem . I was wondering can u freeze them ??
Glad you enjoyed them Tata 🙂 Yes you can freeze them!
Hi!
These look great! Planning on making these in the next few days…
Just a quick question to ask if I can add my own veg, e.g. carrot?
Would this work, and if so, do you have any suggestions
Thank you!
Hey Steph 🙂 good question! I think something like grated carrot or courgette could work.
Hey 🙂 making tomorrow, do you know the calories per one?
Thanks
Hello James I’m going to make these tomorrow and I’m excited to see how they taste If I make, fry them and store how do I reheat? Thanks Kate
Hey Kate, I would reheat in the microwave, fry again or probably be fine reheating in the oven too. Let me know how you get on 🙂
Just made these for tea and wow! One of the nicest things we’ve had in ages.
I didn’t have chickpea flour so subed for peanut flour. We had it with salad and roasties and oh my
Looking forward to left overs tomorrow.
Thank you Deb 🙂 so pleased to hear that!!