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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegan Fishcakes Recipe

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This recipe for Vegan Fishcakes is from Our Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp ground flax seeds
800g tinned chickpeas
1 red onion (finely chopped)
3 garlic cloves (minced)
2 large handfuls of parsley
4 sheets of nori
1 lemon
1 tsp paprika
1 tbsp dried dill
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mixed herbs
Directions:
Directions:
To make the flax egg, add the flax seeds to a small bowl with 2 tbsp of tap water and stir to combine. Set aside while you prepare the other ingredients. Open the tins of chickpeas, drain and rinse, then transfer to a mixing bowl. Mash with a potato masher until all the chickpeas have broken down. To the mixing bowl, add the finely chopped red onion, minced garlic and finely chopped parsley. Then use scissors to finely cut the nori sheets into small pieces directly into the bowl. Next, add the juice from one lemon, dill, paprika, salt and pepper and finally the flax egg from before. Use your hands to combine the ingredients until everything is well mixed together. Then take a handful of the mixture and shape shape it into a patty. Repeat until all of the mixture have been evenly shaped to 'fishcakes'. Heat a little oil in a frying pan on a medium-high heat. One hot, add in some cakes at a time and fry for 5 minutes on each side until golden brown.
Number Of Servings:
Number Of Servings:
6

 

 

 

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