Vegan Fishcakes


For fishcakes:

  • 500g potato

  • 50ml Soya milk

  • 1 shallot

  • 15g flat leaf parsley

  • 10g dill

  • 3 sheets of nori

  • 225g Smoked tofu

  • 2 tsp smoked paprika

  • 1 Flax egg (1 tbsp ground flax seed + 3 tbsp water)

  • 2 tbsp plain flour

  • 2 slices of toast, ripped up and blended to form breadcrumbs

  • Salt and pepper to taste

  • Rapeseed oil

For tartare sauce:

  • 30g Capers

  • 10g Parsley

  • 75g Vegan mayonnaise

  • 1 tbsp lemon juice


  1. Preheat oven to 180C

  2. Chop and boil potato in lightly salted water until soft. No need to peel. Drain and mash with 50ml soya milk.

  3. Finely chop the shallot, parsley, nori and dill, and add to a large mixing bowl. Crumble the block of smoked tofu, add the smoked paprika, flax egg and plain flour. Stir together and then add the mashed potato. Use the masher to combine the ingredients in the bowl even more.

  4. Place the breadcrumbs on a plate. Form balls with the mixture and roll in the breadcrumbs, place on a plate and flatten the top to form cylinders. Continue until all the mixture has been used.

  5. Pour the oil in a large frying pan until the base has been covered in a thin layer of oil. Heat oil then add the ‘fish’ cakes a few at a time, fry for around 3 mins on each side and then put onto a baking tray. Repeat until all fish cakes have been shallow fried and then bake in oven for 20 mins.

  6. While the fishcakes are baking make the tartare sauce. Finely chop capers and parsley, then stir into the mayonnaise with the lemon juice.


Makes 6-8 fishcakes, takes an hour

Tartare sauce can be stored in the fridge for up to 5 days. The fishcakes can also be kept in the fridge for 5 days, or frozen and reheated.

Share This :