Panko crusted fish cakes

A vegan take on one of my childhood favourites, canned salmon and potato cakes

I never knew I felt like these until it came up on a vegan foodie page I follow asking for a tuna and potato cake recipe.

I was never a huge fan of tuna (it actually made me gag) but the post reminded me of a version my mum used to make with canned salmon, which I loved!

When I attended a cooking class at Maker in Sydney (seriously good, check them out!) I was introduced to canned artichokes and fell in love! They were never something I would even consider buying, but they have the consistency of fish. The addition of the chickpeas gives them a meatier fish consistency and then the panko crumb ties them all together with a strange sense of nostalgia.

You can add more fish sauce if you like, I like how subtle the flavour is in this.

It’s also important to add garlic powder and minced garlic, they both bring different flavours to the dish.

If you don’t have panko crumbs, you can just use regular bread crumbs, I often make my own with the toddlers crusts they don’t eat.

This recipe yields 10 so you can’t eat that many, you can either half the recipe or freeze some of the patties when you shape them (before the crumbing stage) when you are ready to eat, defrost, crumb and enjoy!

I’ve served with an Asian vermicelli noodle salad, you could put them on burgers or enjoy on their own.

Crumbed fish cakes 1Crumbed fish cakes 2

Crumbed fish cakes 3

Crumbed fish cakes 4

Crumbed fish cakes 5

Crumbed fish cakes 6

Crumbed fish cakes 7

Crumbed fish cakes 8

Ingredients

4 medium potatoes, peeled, cubed

1 tablespoon vegan butter

1 can chickpeas, drained (keep the liquid/aquafaba for crumbing)

1 can artichoke hearts, drained

1 medium sized carrot, peeled and finely grated

½ vegan mayo, I’ve used the Smiths & Daughters recipe, but Vegenaise will work too

2 tablespoons vegan fish sauce

1 tablespoon minced garlic

1 tablespoon paprika

1 tablespoon garlic

1 teaspoon of salt

Pepper to taste

1 cup of plain flour

Crumb

Flour

Aquafaba – the chickpea liquid you reserved from before

Panko crumbs

Zest of 1 lemon

Salt & pepper

Rice bran oil to fry

Method

  1. In a large saucepan, place the potatoes and cover with cold water and place on stove to bring to the boil. It’s important the water is cold because the potatoes will cook evenly. Once they are boiling, reduce heat to medium and allow to simmer for about 15 minutes until they slide of a fork or knife.
  2. While that’s happening, pulse the chickpeas and artichokes in a food processor until they are broken down as per the photo, this will give them a real fishy texture.
  3. Once the potatoes are done, remove from heat, strain and return to saucepan. Add vegan butter and mash
  4. Transfer chickpeas and artichokes to large bowl. Add all of the other ingredients except the flour, mix until well combined
  5. Add flour slowly to combine well
  6. Once combined, start shaping patties and placing them on a lined tray/s. I’ve used a 1/3 cup mould to measure and then used my hands to shape them more neatly, you should have 10 large patties at the end. You ca also make them smaller, but the cook time will need to be adjusted.
  7. Transfer to fridge for at least 30 minutes
  8. Remove from fridge
  9. Combine panko, lemon zest, salt and pepper in a shallow dish, place flour and aquafaba into separate shallow dishes too (just like crumbing a schnitzel)
  10. Place 1 pattie at a time in the flour, aquafaba and crumb and place back on the lined tray and repeat until all are crumbed
  11. In a large fry pan, add oil until its about 1cm up deep and bring up to a medium heat, ensuring the oil is not too hot
  12. Fry until golden brown (about 6-8 minutes) transfer to wire rack over a plate (to catch the oil) so they stay crunchy.
  13. Allow to cool slightly before serving

 

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