If you are looking for an elegant appetizer or a light supper, these fishcake canapés are the perfect dish. The faux-fish cakes are dressed up with a delightful homemade tahini and served on a bed of greens. These delicious bites will stand out amongst the other appetizers.

‘Fishcake’ Canapés With Tahini [Vegan, Gluten-Free]





For the Fishcake Canapé:

  • 3 sheets sushi nori seaweed
  • 7.75 ounces butter beans, canned
  • 3.5 ounces boiled potatoes
  • 1 teaspoon garlic powder
  • 3/4 teaspoon mixed herbs
  • 1/2 teaspoon salt
  • Some black pepper
  • 1/2 finely chopped onion
  • 3 1/4 ounces gluten-free bread crumbs (a little extra for the garnish)
  • Sunflower oil, to fry

For the Tahini:

  • 4 tablespoons lukewarm water
  • 3 tablespoons tahini sauce
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Either fresh garlic or garlic powder to taste


  1. Boil the potatoes and then peel them.
  2. Drain a tin of butter beans and wash them well.
  3. To a smoothie blender, add the 3 sheets of sushi nori sheets and pulverize them.
  4. Once the potatoes are boiled, add them to a bowl with beans and mash them with a fork or other kitchen tool.
  5. Then transfer the mixture to a bowl and add the garlic, some black pepper, salt, finely chopped onion, the pulverized sushi nori, mixed herbs, and the bread crumbs to it and mix them together.
  6. Knead this until you get a dough-like consistency.
  7. Start forming the vegan fish cakes and make sure there are no cracks. Add some more breadcrumbs to a plate and coat each cake on all sides in more bread crumbs.
  8. Deep fry in sunflower oil for a few minutes until they get a golden brown color. Place on a plate lined with kitchen towel to absorb excess oil.
  9. In a separate bowl, mix all ingredients together until you get a smooth sauce.
  10. Make a mixed salad, place the vegan fish cakes on top, drizzle the tahini sauce on top and garnish with some chives or parsley.