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Fishcakes [Vegan, Gluten-Free]
These fishcakes are great if you're transitioning to a plant-based diet! They go so well with a nice squeeze of lemon juice. If you're looking or a something to make for lunch or dinner, try out these fishcakes!
Ingredients You Need for Fishcakes [Vegan, Gluten-Free]
How to Prepare Fishcakes [Vegan, Gluten-Free]
- Firstly roughly chop the potatoes (no need to peel) and place in boiling water for 10 minutes until they soften
- Meanwhile chop up the capers, red chilli, dill, parsley and seaweed
- Once the potatoes are boiled, drain and add to a large mixing bowl. Add a couple glugs of olive oil and a pinch of salt and pepper and mash with a fork
- Now add the capers, chilli, parsley, dill, flour, lemon juice and zest, seaweed and mix until well combined
- In your hands shape into cakes and then add the breadcrumbs to a plate and simply press the cakes into the breadcrumbs until fully covered
- Heat a pan with a generous amount of olive oil and fry on either side for a couple minutes until golden
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