Vegan “fish”cakes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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