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–+ servings
Vegan Fishcakes in a casserole dish.
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4.63 from 16 votes

Vegan Fishcakes

Easy to make fishless vegan fishcakes that will give you that wow factor!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 cakes
Author: James Wythe
Cost: £5

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In an airtight container in the fridge for 2-3 days. Reheat in a pan over a low heat until piping hot or in the oven. 
To Freeze: After completely cooled, store in an airtight container or freezer bag for up to 3 months. Allow to thaw and then heat in a pan over low heat or in the oven.
Tip 1: No need to peel the potatoes for this recipe!
Tip 2: If you love spicy dishes then you could increase the amount of chilli peppers in this recipe.
Tip 3: You can get crispy seaweed (aka nori sheets) in most snack sections in the supermarket or online.

Nutrition

Calories: 114kcal | Carbohydrates: 25g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Fiber: 3g | Sugar: 2g