I didn’t have the best sleep last night and ended up sitting up at 3 a.m. with a cup of tea in hand pondering what to make for tea tonight. I was craving the beer-battered mushrooms that we made last week, then my mind wandered to beer-battered fish, but I wanted to try something I hadn’t seen veganised before. I was thinking along the lines of something fishy, and then I had it… fishcakes!
I have never yet seen a recipe for vegan fishcakes, I am sure there are plenty out there but I haven’t seen them. I wanted to make them in crispy batter as I never used to be a fan of fishcakes in breadcrumbs purely because they were always too mushy.
I couldn’t wait to make these, I had all sorts of thoughts about what to put in them for the texture. For the flavour, I used two sushi nori sheets blended to a powder, lemon juice, garlic, parsley and paprika.
I used sushi nori sheets to make ‘chuna’ last week and I was amazed at the sea-like flavour so I knew they would be perfect. I thought about using chickpeas as you do in chuna, but I wasn’t sure it would give the texture I was looking for. I wanted to have the mashed potato texture but with the soft parts in also and the nearest texture I could think of for this was silken tofu, so I chose to use this.
I put the silken tofu in last so it didn’t become too mashed into the mixture and held some of it’s texture. I would recommend using a cookie cutter to shape the fishcakes. Place the cutter on baking parchment and spoon some of the mixture in and flatten with the back of a spoon. Try not to go above 1.5 cm thick otherwise they will become too difficult to handle when placing in batter and oil and may not be as crispy.
These vegan fishcakes are a little tricky to fry and you have to be patient, but if you are careful and patient you will be amazed at the result! They are absolutely delicious with some lemon squeezed over – fluffy inside and crispy outside. I had some batter left over so made a few onion rings to go with them and I made a garlic cashew cream dip.
Vegan Crispy Fishcakes
- 4 medium potatoes peeled and diced
- 2 tbsp vegan spread (we use Vitalite)
- 1 medium red onion finely diced
- 2 seaweed sheets (sushi nori) grinded to a powder in a spice grinder
- 1/2 tin sweetcorn
- 2 cloves garlic minced
- 1 tbsp dried parsley
- 2 tbsp lemon juice
- 1 tbsp smoked paprika
- 2 tsp seasalt (less if you prefer)
- 1 pack silken firm tofu drained
- FOR THE BATTER
- 210 grams gluten free plain flour
- 1 tbsp smoked paprika
- 1 tsp seasalt
- 1/2 tsp onion powder
- 1 bottle gluten free beer
- oil for deep frying
- wedges of lemon
- Boil the potatoes, mash with vegan spread and set aside to cool.
- In a large bowl, mix together the diced onion, seaweed powder, sweetcorn, garlic, paprika, salt, lemon juice and parsley.
- Mix in the cooled mashed potato.
- Stir in the silken tofu, don't over mix as you still want some larger pieces of tofu and set aside.
- To make the batter, mix together the dry ingredients.
- Make a well in the centre and slowly whisk in the beer.
- Heat the oil in a pan so it is very hot.
- Make a fish cake using a mould or your hands with the mashed potato mixture – try to make them about 1.5cm thick.
- Using a spatula or slotted spoon, gently lower into the batter, turn them over, then into the oil.
- Do this in batches of 2 or 3, don't overcrowd the pan.
- Fry for around 3-5 minutes until golden brown and crispy.
- Squeeze a wedge of lemon over and enjoy.