either softbound or Kindle/Nook/etc. eBook at Amazon
A special guest recipe from Sea Shepherd
The best thing about these fish cakes is, of course, that they’re not made of fish. The
addition of nori, a sea vegetable, and vegan fish sauce gives them the taste of the ocean.
1 sheet nori, cut into thin, short strips
1¾ cups (435 ml) no-salt-added cooked or canned chickpeas, rinsed, drained,
and finely chopped
¼ cup (60 ml) vegetable oil, plus more for the skillet
1 medium potato, peeled, cooked, and mashed
3 ounces (85 g) firm tofu, mashed
¼ red onion, minced
2 tablespoons (30 ml) vegan fish sauce
1 tablespoon (15 ml) tapioca starch or potato starch, plus more as needed
1 tablespoon (15 ml) nutritional yeast flakes
1 teaspoon (5 ml) salt
1 cup (250 ml) bread crumbs or potato flour
Put the nori in a large bowl. Add the chickpeas and oil and stir until well combined.
(The oil will help prevent the nori from clumping as it tends to do
when wet; avoid clumping as much as possible.) Add the potato, tofu,
onion, fish sauce, tapioca starch, nutritional yeast, and salt and mix
with your hands until well combined.
The mixture should be cohesive enough to form firm patties. If the
mixture doesn’t hold together, add up to 1 tablespoon (15 ml) of
additional starch, 1 teaspoon
(5 ml) at a time, until it does.
Put the bread crumbs on a large plate. Divide the chickpea mixture into
eight equal portions and press each into a small patty using your
hands. Press both sides of each patty into the bread crumbs and
transfer to a large plate.
Line a large plate with paper towels. Oil a large skillet and heat over
medium heat. Carefully put the fish cakes in the skillet; the oil may
splatter, so take care that you don’t get burned. Cook on each side
until deep golden brown, about 7 minutes per side. Transfer to the
lined plate to remove any excess oil. You may need to cook the patties
in two or three batches, depending on the size of your skillet.
Serving suggestion: These
patties can be served sandwich-style or on a plate with a side of brown
rice. Either way, they’re great accented with a squeeze or two of fresh
lemon or with tartar sauce.
2015, Vegan Street