Introducing the best Vegan & Gluten Free Fishcakes EVER!
You’re probably thinking…. what? how?
Whether you’re cutting down on your fish consumption, gone vegan or love experimenting with new flavours then these “fishless” fishcakes are the perfect recipe for you to try out.
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’re going to absolutely love these Vegan & Gluten Free Fishcakes as they’re:
- Very Easy
- Gluten free & Vegan
- Nut free & Soy Free
Using these simple ingredients you can buy from most supermarkets:
Such a simple but colourful and flavour packed mash that is easily made in just one-bowl ready for coating in gluten free breadcrumbs.
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, this helps to give it a salty sea like flavour.
Covered in gluten free breadcrumbs these vegan fishcakes turn into crispy golden cakes of heaven.
Don’t have breadcrumbs? You could always leave them out and just fry without.
The best part is they only take a couple minutes either side when lightly fried until they’re crispy and ready to eat.
Served up to the table these will really impress your family or friends and definitely start a conversation.
IF YOU TRY THESE VEGAN & GLUTEN FREE FISHCAKES LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
They are the perfect topping on a summery salad with a dollop of coconut yoghurt or my cooling vegan tzatziki and squeeze of lemon juice!
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
Vegan & Gluten Free Fishcakes
- 1 kg white potatoes (I use maris piper)
- olive oil
- 1 heaped tbsp capers finely chopped
- 1/2 red chilli deseeded and finely chopped (add extra if you like spicy)
- 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 (I use Itsu crispy seaweed thins, in most supermarkets)
- gluten free breadcrumbs optional (homemade or bought)
- 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, parsely and seeweed
- 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
Fancy trying my Spicy Potato & Quinoa Cakes instead?