Spicy Vegan Fishcakes
Looking for something new to try? These spicy vegan fishcakes are super easy to make and are sure to impress even your non-vegan friends. And the best part is – they don’t contain any fish!
Vegan Fishcakes
Ingredients
- 1 tbsp Ground Chia Seeds
- 2 x 400 g Tins of Chickpeas
- 6 Spring Onions
- 20 g Parsley – plus a little extra for serving
- 20 g Dill – plus a little extra for serving
- 1 Lemon
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 75 ml Soya Milk
- 75 g Breadcrumbs
- 3-4 tbsp Sunflower Oil
- 2 tbsp Water
- 4 sheets Nori – these can be found at most supermarkets
- 3 Garlic Cloves
- 3 Finger Chillies – add a little extra if you want more of a kick
Instructions
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First, pour the ground chia seeds into a small bowl and stir in 2 tablespoons of water, then set aside.
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Next, tear up the nori into small pieces and roughly chop the spring onions and chillies, then add them to the food processor, along with the peeled garlic and the drained and rinsed chickpeas.
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Now, add the dill, parsley, zest and juice of half a lemon, salt and pepper and the chia and water mix to the food processer and blend until everything is well mixed, but still has some texture. Then remove the ingredients and divide it into 4, shaping them into discs, about 1/2 inch thick.
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Next, grab two medium sized bowls and add the breadcrumbs into one and the milk in the other. Now dip the fishcakes into the milk and then into the breadcrumbs, ensuring that each fishcake is well covered.
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Then, heat your frying pan on a medium heat and add 3-4 tablespoons of sunflower oil.
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Now, add your fishcakes to your heated pan and cook for around 5 minutes on each side, or until golden brown.
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Once cooked through, remove the fishcakes from the pan and place them on a kitchen towel to remove any excess oil, then serve immediately with a sprinkle of dill and parsley and any sides of your choice and enjoy.
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I like to have mine with crispy kale and asparagus, with some sweet chilli sauce and slices of lemon on the side.
