Vegan “fish”cakes

Vegan

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  • 4 to 6
  • Easy
  • Dairy free Meat-free Vegan recipe collection
  • 20 minutes, plus 15 minutes’ standing time
  • 20 minutes
  • Woolworths Bosman Generation 8 Pinotage

Looking for the ultimate vegan light meal. We present Vegan "fish"cakes made with Loma Linda Tuno, a plant-based seafood alternative,

 

 

Ingredients

  • 2 cloves garlic, crushed
  • 50 g red onion, chopped
  • 50 g oats
  • 30 g walnuts, lightly toasted
  • 1 T red wine vinegar
  • 1 T soya sauce
  • 1 x 400 g butter beans, can, drained and rinsed
  • Woolworths Loma Linda Tuno, drained
  • sea salt and freshly ground black pepper, to taste
  • 40 g chickpea flour
  • ½ cup oil
  • rocket, to garnish

Cooking Instructions

1. Process the garlic and onion in a food processor until fine. Add the oats, walnuts, vinegar and soya sauce. Process until the texture of breadcrumbs.

2. Add the beans and process until almost smooth. Turn the thick paste into a bowl, then stir in the Tuno. Season and allow to stand for 15 minutes.

3. Coat large spoonfuls in the chickpea flour, flattening to form cakes. Fry on both sides in shallow medium-hot oil until brown, firm and heated through – a few minutes a side. Garnish with rocket.

Cook's note: Woolies’ plant-based seafood alternative, available in cans, works well in these cakes.

Find more fish recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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