How to Make “Fish-less” Cakes

Are you looking for simple, protein-packed, nourishing vegetarian dinner ideas? These fish-less cakes are delicious and full of goodness. They are sure to go down well with the entire family!

These fish-less cakes are loaded with plant-based protein, iodine and other essential micronutrients. They are full of flavour with a wonderful contrast between the creamy filling and crunchy breadcrumb coating.

If you are after a vegetarian alternative to fish and chips for yourself, or something new to cook for the vegetarian or vegan in your life, you must try these delicious fish-less cakes!

Recipe

Serves 4 | Prep time: 10 minutes | Cooking time: 50 minutes

Ingredients

650g white potatoes, peeled and cut into chunks

Cannellini beans – either one 410g tin, or a cup of dried beans pre-soaked for at least 8 hours or overnight

Pinch salt

25g butter or dairy-free spread

1 medium red onion, finely diced

1/4 cup dried seaweed, finely chopped (I like this one)

1 tbsp soy sauce

2 tbsp nutritional yeast

1 tbsp dried dill (substitute for parsley is desired)

2 large eggs, beaten with a little milk

Breadcrumbs

Method

1. Pre-heat your oven to 180⁰C.
2. Bring a pan of salted water to the boil.
3. Boil your potatoes for 10 minutes. Then add the cannellini beans and boil for a further 10 minutes.
4. Meanwhile, lightly fry the red onion and dried seaweed in a little olive oil.
5. When the potatoes are cooked, drain them thoroughly.
6. Add the butter to the pan with your potatoes and beans. Mash the potatoes. You may find that little chunks of beans remain – this is absolutely fine and will add more texture to the finished fish-less cakes.
7. Stir in the onion and seaweed, soy sauce, nutritional yeast and dill. Mix well to combine evenly.
8. Use a 1/3 measuring cup to scoop balls of mixture from the pan. Form them into discs with your hands.
9. Carefully coat the discs, one at a time, in the beaten egg and then the breadcrumbs. Place on a lined baking tray.
10. Bake your fish-less cakes for 20-25 minutes, until your breadcrumbs are golden brown.
11. Serve hot with a selection of seasonal vegetables. Enjoy!

Alternatively, if you are looking for a fully plant-based recipe, forgo the egg and breadcrumbs. Shallow fry the patties instead to give them a crispy coating.