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Vegan Fishcakes Recipe

Feelgood 'Fishcakes'

Prep Time 30 mins
Cook Time 20 mins
Servings 6 fishcakes


  • 1 tbsp ground flaxseeds
  • 2 x 400 g (14.1 oz) tins of chickpeas, drained + rinsed
  • 1 red onion, finely chopped
  • 3 garlic cloves, peeled + minced
  • 2 large handfuls of fresh parsley, finely chopped
  • 4 sheets of nori
  • 1 lemon
  • 1 tbsp dried dill
  • 1 tsp paprika
  • 1/2 tsp dried mixed herbs
  • 1/2 tsp each of salt and pepper
  • salad leaves, for serving

For the homemade mayonnaise

  • 200 g (7 oz) silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • salt + pepper
  • 1/4 cup vegetable oil


  • To make the flax egg, add the ground flaxseeds to a small bowl with 2 tbsp of water and stir to combine. Set aside while you prepare the other ingredients.
  • Transfer the chickpeas to a mixing bowl. Mash with a potato masher until all the chickpeas have broken down.
  • To the mixing bowl, add the red onion, garlic and parsley. Then use scissors to finely cut the nori sheets into small pieces directly into the bowl. Next, add the juice from the lemon, dill, paprika, mixed herbs and salt and pepper, and finally the flax egg from before.
  • Use your hands to combine the ingredients until everything is well mixed together. Then take a handful of the mixture and shape it into a patty. Repeat until all of the mixture has been used up and you’re left with 6 evenly shaped ‘fishcakes’.
  • Heat a little oil in a frying pan on a medium - high heat. Once hot, add in 3 or 4 cakes at a time and fry for 5 minutes on each side or until golden brown.
  • Meanwhile, prepare the homemade mayonnaise by placing the silken tofu, lemon juice, mustard and pinches of salt and pepper in a food processor and blend for around 10 seconds. Then, add half of the vegetable oil and blend, then add the remaining vegetable oil and blend until the mayonnaise is smooth. Transfer the mayonnaise to a serving dish.
  • Remove the cakes from the heat and serve with the mayonnaise and a salad of your choice.