What gives these vegan fish cakes their authentic 'fishy' flavor?

The distinctive oceanic taste in these fish cakes comes from pulverizing sushi nori sheets and mixing them directly into the potato and lima bean base.

Can I bake these Bean and Potato Fish Cakes instead of deep-frying them?

Yes, you can bake the fish cakes by placing them on a baking tray, sprinkling oil on both sides, and cooking in a 350 degreesF oven until golden.

What are the recommended serving suggestions for these fish cakes?

Serve these fish cakes with a slice of fresh lemon to enhance their flavors, alongside cashew cream or vegan mayonnaise, and a crisp green salad.

How do I ensure the fish cake dough has the right consistency?

After mashing the potatoes and lima beans with the seasonings, gradually add breadcrumbs until the mixture forms a dough-like consistency that doesn't stick to your fingers.

How should I store leftover Bean and Potato Fish Cakes?

Cooked fish cakes can be stored in an airtight container in the refrigerator for 3-4 days. For best results, reheat them in an oven or air fryer to maintain crispiness.

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Bean and Potato Fish Cakes
[Vegan]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

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Golden-brown vegan Bean and Potato Fish Cakes, served on a plate with a lemon slice, a dollop of cashew cream, and a side of fresh green salad.

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Discover more recipes with these ingredients

Bean and Potato Fish Cakes [Vegan]

174

Dairy Free

If you miss the taste of the ocean, then this vegan fish cake recipe will be right up your jetty. The fish taste comes from nori seaweed and they have the perfect texture from a blend of potatoes, beans, and bread crumbs. Also, they are very easy to make, so... Read More

Ingredients You Need for Bean and Potato Fish Cakes [Vegan]

For the Fish Cakes:

2 sheets sushi nori
2 3/4 cups lima beans, rinsed and drained
3.5 ounces boiled potatoes
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon mixed herbs
Black pepper, to taste
1/2 finely chopped onion
1 1/3 cup breadcrumbs, plus more to cover
Sunflower oil

For Serving:

Cashew cream or vegan mayonnaise
Finely cut pickled gherkins
Green salad
1 lemon

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How to Prepare Bean and Potato Fish Cakes [Vegan]

Boil the potatoes. Drain and rinse the beans.
To a blender, add 2 sheets of nori and pulverise — do not add water.
Once the potatoes are soft, add them to a bowl with the beans and mash with a fork or other kitchen tool. Then, add the garlic, some black pepper, salt, finely chopped onion, pulverised nori, and mixed herbs. Mix to combine.
Add bread crumbs and mix. You may need more to get a dough-like consistency.
When the dough has the right consistency and doesn't stick on your fingers, form about six patties. Add some more bread crumbs to a plate and coat each cake.
Deep-fry in oil. Alternatively, put them on a baking tray, sprinkle some oil on top and bottom, and bake in a 350°F oven.
Serve with a slice of lemon on top of the cakes (the lemon juice brings out the flavors even more), cashew cream, and salad.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.