Whenever I saw fish or crab cakes on a restaurant menu I almost always ordered it. Since going vegan, I must admit I do miss some meat products, but then I remember how it is made and I quickly change my mind. I played around with this recipe for a while and made a lot of mistakes along the way. At first I used one nori sheet it wasn’t fishy enough and I tried a bit of miso a little more each time I made the recipe and two tablespoons was the winning amount. I considered pan-frying them but I wanted them to be lighter and healthier than the restaurant version. Then, I added the parsley and green onion I had leftover from the cakes and pureed the sauce to a very pleasant light green color. I loved it and I hope you will too!
Baked ‘Fish’ Cakes With Lemon Herb Mayo [Vegan]
For the "Fish" Cakes:
- 2 1/2 cups cooked chickpeas
- 2 sheets roasted nori, cut with scissors into small pieces
- 2 tablespoons white miso
- 3 tablespoons eggless mayo
- 3 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 3 cracks of black pepper
- 1 green onion, green and light green part only, minced
- 2 tablespoons minced flat parsley
- 3 tablespoons plus ½ cup panko crumbs
For the Herb Lemon Mayo:
- 1/4 cup vegan mayo
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh minced parsley
- 1 green onion, green and light green part only, minced plus 1 tablespoon thinly sliced green onion for garnish
- 1/4 teaspoon kosher salt
- 2 cracks of black pepper
- Preheat oven to 375°F.
- Pulse chickpeas 1 cup at a time in a food processor so it is a course meal. You don’t want it to be smooth like hummus and a few whole chickpeas are fine. Place each batch into a large bowl until all the chickpeas are pulsed.
- Cut nori sheets with scissors into small pieces and add to the chickpeas. In a small bowl whisk the miso, mayo, lemon juice, salt, and pepper until thoroughly combined. Add to the chickpeas and with a spatula combine the ingredients until mixed.
- Add the onions, parsley and 3 tablespoons panko and stir until well combined.
- In a shallow bowl or pie plate, add the rest of the panko crumbs. Line a baking sheet with parchment paper.
- Using 1/4 cup measuring cup, scoop level amount of chickpea mixture and lightly pack. Take the mixture out of the cup and form into a patty about 2 to 2 1/2 inches wide. Lightly press both sides into panko crumbs and set on lined baking sheet. Repeat with the rest of the mixture. I got eight 1/4 cup cakes and one slightly smaller cake. Bake for 15-17 minutes until golden brown.
- While the cakes are baking, make the sauce. Combine all ingredients to a food processor or blender and process until very smooth. Set aside until cakes are ready.
- Transfer cakes to serving plate and top with sauce and chives. Serve with lemon wedges.
The cake mixture without the panko crumbs makes for an excellent “tuna” sandwich filling.