Vegan Feesh Cakes

Today I’m super excited to share with you my fish style vegan “Feesh Cake” recipe.  To bring out the fishy taste I’ve used nori seaweed and enhanced the flavour with a few herbs and spices.  These beauties have a lovely texture and are golden and crispy on the outside and firm but soft on the inside.  For a lighter fluffier “Feesh Cake”, increase the mash potato.  

Prep:  1 hour Cooking time:  10 minutes  Makes:  10 or more 

Ingredients

• 1 cup (250ml) red lentils soaked for an hour or more
• ½ cup (125ml) roughly chopped onions
• 3-4 cloves garlic peeled
• 2 tbsp Finely Chopped parsley
• ¼ cup (60ml) coriander leaves Finely chopped
• 1 ½ tsp (7.5ml) cumin powder
• ¼  tsp (coriander powder)  
• ½ tsp– 1 tsp (5ml)  mild or med hot chilli powder
• ¼ tsp roughly ground black pepper
• ½ Tsp (5ml) black salt
• 4 nori seaweed sheets (roughly torn into pieces)
• 2 medium potatoes(300-350g)  peeled and boiled until soft
• ½ cup(125ml) chickpea flour/Besan(add more if too wet)
• 2 cups (250ml+250ml) panko bread crumbs
• 1 tsp (5ml) salt (adjust according to your preference)
• Oil for frying

This is how 🙂  

• Rinse and soak red lentils for minimum of one hour.  
• While the lentils are soaking – wash peel and boil the potato.  When soft – keep aside.
• When the lentils have soaked, strain the soaking water then toss into a food processor – grind for 15 – 20 seconds.
• Add the onion and garlic – blitz for a few more seconds until the onion and garlic are nicely incorporated.
• Then add the parsley leaves,  coriander leaves, cumin powder, coriander powder, chilli powder, black pepper, black salt and 3 torn up nori seaweed sheets – blitz a few more times.  Remove and place into a mixing bowl.  
• Add the boiled potato and mash into the mixture with a fork.  
• Add in the besan flour and give it a good mix.
• Stir in the panko bread crumbs and the last torn up nori seaweed sheet.  
• Season with salt.  
• Form balls then press into disks.  (if the mixture is very soft add more chickpea flour (besan)
• Roll disks into panko bread crumbs.  Refrigerate crumbed Feesh Cakes for minimum an hour in a cold fridge.  This will firm up the feesh cakes.  
• Fry Feesh Cakes in a non-stick pan in shallow oil for a few minutes on each side until golden brown.  
• Serve with plain vegan mayonnaise or chillinaise  (mayonnaise and chilli sauce  mixed)  
• You may serve as a Feesh burger as well 🙂