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


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



Aquafaba – the chickpea liquid you reserved from before

Panko crumbs

Zest of 1 lemon

Salt & pepper

Rice bran oil to fry


  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


Vegan Christmas Ham

The perks of Christmas ham, minus the ham.


I would make a ham every year for Christmas, the thought of not having an endless supply of sandwich meats, a tradition of its own, after Christmas was not something I was ready to come to terms with, so I created a new tradition that is cruelty and piggie free.

My husband liked it as is, but I think it could be improved by adding a can of blitzed chickpeas or kidney beans (which I will do for Christmas this year) to absorb the water/steam.

I don’t have a steamer, so I made my own using a large soup pot and I placed a ramekin on the bottom and a smaller plate on top, it worked well, so don’t let not having the right equipment discourage you.

It’s all about the glaze! This glaze is on the sweeter side, I have used a lot of sugar to balance the bitterness of the marmalade.

For Christmas I will make a smoky plum and maple glaze, the options are endless.




Dry ingredents

2 cups of wheat gluten

1/3 cup nutritional yeast

1 tablespoon sweet paprika

1 tablespoon of garlic powder

½ teaspoon ground cloves

1 teaspoon salt


Wet ingredients

1/2 cup pureed beetroot (roast, cooled, pureed)

¾ cup apple juice (you may need more, depending on how thick your beet puree is)

3 tablespoons maple syrup

1 tablespoon liquid smoke

1 tablespoon tamari



½ cup of English marmalade

¼ cup apple juice

2 tablespoons of brown sugar

2 tablespoons of maple syrup

1 teaspoon of minced garlic

1 teaspoon of wholegrain mustard

½ teaspoon ground gloves

Cloves to garnish



  1. In a large bowl, combine seitan dry ingredients with a whisk, create a well in the centre.
  2. In another small bowl, stir the wet ingredients through until they are just combined, then add to dry ingredients, mixing until combined, don’t over work the mixture.
  3. Form into a ball, and place in steamer for 45 minutes.
  4. While the seitan is steaming, place all of the glaze ingredients in a small pan and simmer over a gentle heat, stirring occasionally until thickens, turn off heat.
  5. Remove from steamer and place in baking dish.
  6. Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit
  7. Score the “ham” in a criss-cross pattern and place cloves in the centre of the squares created
  8. Pour over the glaze so the ham is covered. Bake for 25-30 minutes.
  9. Slice and serve, ensuring you remove the cloves before you tuck in, nothing worse than biting into a clove!





Potato Salad

Vegan potato salad with shiitake bacun


Pretty effortless and packed with flavour.

I first made the shiitake bacun for pizzas a few weeks ago and I was hooked straight away, so I needed another excuse to make it and what better way than a potato salad.

You can remove the skin if you want, but I like the texture of it.

If you don’t have liquid smoke, you can use a teaspoon of paprika and and a crack of pepper instead.

Dill has quite a strong flavour which I’m really loving at the moment, if you’re not a fan of dill you can omit and use more parsley or spring onions or use your favourite herbs!

You may or may not need salt and pepper, I haven’t added any because the bacun will provide enough seasoning for the salad.

I threw together some cauliflower schnitzels to go with it (I will type up the recipe when I get a chance), however it’s a great dish to introduce vegan food to your non-vegan family and friends at upcoming silly season events or a perfect accompaniment for summer barbecues.



6 large potatoes, washed and diced

Olive oil

1/2 cup vegan sour cream (the tofutti brand is the closest in taste I’ve found)

Juice of a large lemon

1 teaspoon of Dijon mustard

1 tablespoon Dill, chopped

1/4 cup Parsley, chopped

1 spring onion sliced finely

Salt and pepper to taste

Shiitake bacun

300g shiitake mushrooms thinly sliced

4 tablespoons soy/tamari

1/2 tablespoon of liquid smoke

2 tablespoons vegan Worcestershire sauce

2 tablespoons of maple syrup

2 tablespoons olive oil



  1. Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit
  2. Place diced potatoes on a lined tray with a drizzle of olive oil, use your hands to make sure they are all covered evenly. Bake for 20-25 minutes or until golden.
  3. For the shiitake bacon, in a small bowl place the soy sauce, liquid smoke, Worcestershire sauce, maple syrup and olive oil and mix together. Add the mushrooms and set aside for 10-15 minutes.
  4. Using a wok, add the mushrooms and cook over a high heat, add the remaining liquid a little bit at a time until it’s absorbs, turn heat off and allow to cool.
  5. Once the bacun and potatoes have cooled completely, stir the remaining ingredients in a large bowl then add the potatoes and bacun and stir until the potatoes are covered well.
  6. You can pop in the fridge until you are ready to serve and it will keep for 2-3 days in an airtight container

Banana & Apple Muffins

Gluten free, dairy free, egg free and no added sugar – perfect afternoon snack the whole family can enjoy.


When I’m sad, I bake! When I’m happy, I also bake! Considering the news today (passing the YES vote, woohoo!), I decided to experiment!

My two toddlers’ appetites have increased significantly over the past few weeks and it’s really hard to keep up.

They are eating 5 meals a day; breakfast, morning tea, lunch, afternoon tea and dinner, so needed to find ways to make it less expensive and still get nutrients into them. I have to constantly think on my feet and create new things as they get bored really easily.

These muffins have all the fruit they were eating in the afternoon with the added carbs, yogurt and milk. They have no added sugar (the apple and coconut act as the sweetener) so they won’t be bouncing off the walls…hopefully!

My family Is in no way celiac, but I try and limit our gluten intake, especially when we like having seitan (mock meat which is really gluten heavy) here and there, so you could substitute for plain flour if that’s what you have at home!

I am so pleased these turned out so well and taste bloody go od! At least my afternoon tea is sorted if they don’t like them!

Like all baked goods, they are best served and enjoyed fresh but will last in an airtight container for up to 3-4 days if they are left in a cool spot on the bench or fridge.



1 cup gluten free flour

½ cup desiccated coconut

2 teaspoons of baking powder

2-3 ripe (blackish) bananas

2 granny smith apples, peeled and diced

½ teaspoon of vanilla bean paste (vanilla extract or essence would work too)

½ cup coconut yogurt

½ cup soy milk



  1. Preheat oven to 180 degrees Celsius /350 degrees Fahrenheit
  2. In a large mixing bowl, stir together the dry ingredients
  3. In a separate bowl, mash ripe bananas well and then stir through coconut yogurt and vanilla paste
  4. Add banana mix to dry ingredients and stir until well combined
  5. Then stir through milk and apples
  6. Divide mixture into a greased muffin tray and cook for 25-30 minutes, depending on your oven*
  7. Allow to cool before serving and enjoy!


*I only have muffin pan that yields 6 muffins, so depending on the size of your muffin tray, the cook time may vary even more

Sweet Potato & Polenta Muffins

Polenta chips meet savoury muffin, win win!

It’s been a while since I’ve post as I’ve been busy looking after my twins, they are becoming more and more cheeky every day!

I’ve still been creating recipes and writing them down, but get interrupted when typing them up by four little hands bashing the computer LOL

The day before my groceries got delivered and I was struggling to find a snack to satisfy my toddlers. They became bored with my usual go to polenta chips, so had to think on my feet!

Looked in the fridge and I saw some sweet potato and I thought I could make this work and attempted to throw together something that in the end resembled savoury muffins and they devoured them, winning!!

I’ve used the Orgran egg replacer (readily available in Woolworths and Coles or speciality stores) as the binding agent, I use this all the time when baking, it’s less than $4 usually and equals about 66 eggs.

These are so simple and the perfect lunch box filler or food on the go!


Ingredients, yields 6 large muffins, or 12 smaller ones

1 cup gluten free flour (regular flour will work too)

¾ cup polenta

2 cups (about 280g) grated sweet potato

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons of the Orgran egg replacer and 4 tablespoons of water

1 cup soy milk, almond or rice milk would work too



  1. Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit
  2. Grease muffin tray with olive oil spray
  3. Mix dry ingredients together
  4. Make up the “eggs” and add milk
  5. Add to dry ingredients then add the grated sweet potato and mix until well combined
  6. Divide the mixture into the greased muffin trays and bake for 20 mins (you may need to adjust cook time if you are making smaller muffins)
  7. Allow to cool and enjoy!


Polenta Chips

An old favourite of mine, easily turned vegan!

It’s been a while so I thought I would post one of my go to finger foods for my toddlers.

This yields about 24 “chips” and barely lasts a day in our household, although they will keep in an airtight container for a couple of days. Everyone expects these at every family function I attend.

You can omit the vegan Parmesan if you like (or just use regular), I like the extra flavour it brings to the chippies.

I have tried making these with soy milk too, but found almond milk has a more neutral flavour.

When I cook, I try not to add salt to most things because I serve to my two toddlers, you can always add salt, you can’t take it away! Plus, the stock seems to be salty enough for recipes like these.

Enjoy x


2 cups of chicken or vegetable stock (Massel brand is vegan)

2 cups of almond milk

1 cup of polenta

2 – 3 sprigs rosemary

1/3 cup of Oliana Parmesan

Serve with any sauce you like, I’ve used Vegenaise


  1. Bring water and stock to the boil
  2. Reduce heat to a medium/low heat
  3. Add polenta slowly and whisk until combined, continue whisking until it becomes thick, it should be the consistency custard although grainier, if that makes sense?
  4. Turn off heat and add Parmesan, stir until well combines
  5. Line a baking tray (I use a brownie tray which is about 17cm x 27cm x 2cm) with a spray of olive oil
  6. Pour polenta mixture into tray using a spatula to get all of the mixture out.
  7. Allow to cool on bench for about 30 minutes or until it’s cool enough to put in the fridge.
  8. Place in fridge for 1-2 hours to until it’s really firm
  9. Slice in the tray, then turn out onto a lined baking tray, separating so there is room for the outsides to get really crunchy.
  10. Preheat oven to 190 degrees C / 375 degrees F
  11. Spray with some olive oil and garnish with rosemary before putting in the preheated oven
  12. Bake for about 35- 45 minutes, depending on your oven.
  13. Allow to cool and then serve!


Coconut, cocoa and chia seed pancakes


Breakfast time at our house is chaos, especially when the toddlers are teething, something they will always eat are pancakes!

This recipe yields 6-8 pancakes, which my two chowed down.

Each serving (3-4 pancakes) has around 25g of chia seeds in them which equals around 8 grams of fat, 12 grams of carbohydrate, over 10 grams  of fibre and 5 grams of protein.

They take about 2 minutes to make and another 6-8 minutes to cook and can be made easily with older kids helping.


1 cup of regular flour

½ cup desiccated coconut

1/3 cup of chia seeds

1 tablespoon of cocoa powder

½ teaspoon of salt

½ teaspoon of baking powder (this well help the pancakes to get fluffy)

½ teaspoon of cinnamon

1 cup coconut milk (or any other vegan milk, I love the taste of coconut milk)

1 tablespoon of maple syrup

2 tablespoons of Orgran egg replacer (mixed with 4 tablespoons of water, mixed well in separately in a medium bowl)

Vegan butter

Blueberries to serve

Optional – maple syrup


  1. Mix all of the dry ingredients together in a large bowl until they are well combined
  2. In the bowl that has the egg replace, add maple syrup and coconut milk until combined
  3. Add wet ingredients to dry ingredients and mix well
  4. In a medium non-stick fry pan over a low-medium heat, add about a teaspoon of vegan butter, allow to melt and then add pancake mixture (about 2 tablespoons per pancake).
  5. Cook for about 3-4 minutes each side, place on paper towel to allow to cool and serve with your favourite fruit and extra maple syrup if desired!


Beet Wellington

This is not your usual Sunday Roast.

I have always been a fan of Masterchef and this dish is inspired by one of the guest chefs, Flynn McGarry, who was 17 when he appeared with his pressure test version of Beet Wellington in 2016. 

He was described as the “Justin Bieber” of food (obviously because he produces banger dishes, nothing to do with his age).

I have had this recipe earmarked for the longest time, but never had the time to recreate it and then I realised, I will never have the time, especially with two toddlers clinging to me in the kitchen!

My version follows the principles of the dish and has far less steps. To save time, I’ve used vacuum sealed beetroot you should find in most local grocery stores. The Oliana feta melts into these little gooey pockets of glory so make sure you get some in each bite!

*To save time, you can throw mushrooms, leek, garlic and spinach in a food processor and pulse until chunky, call me weird, but I have hand chopped everything because I find it therapeutic!

Serves 4-6 (depending on how hungry you are!) 


2 sheets of puff pastry

Olive oil

1 leek, trimmed and diced

300g of mushrooms, diced

1 cup of baby spinach, finely sliced

3 garlic cloves, minced or cut finely

Vegan milk to brush to seal

100g vegan feta, cut into chunks (I have used the Oliana brand)

Salt & pepper

250g of vacuum sealed beetroot

Leaves of spinach to use in the wellington (I have used the spinach from my garden)

Greens to serve – I have used purple broccolini from my garden on this occasion

Balsamic glaze (you can use store bought too!)

½ balsamic vinegar

2 tablespoons of maple syrup 


  1. Over a low-medium heat, heat oil and leeks stirring until they become translucent.
  2. Add garlic, mushrooms and spinach until cooked through, set aside to cool, once cool add the feta
  3. Spray a bread loaf tin with olive oil and place 1 sheet of puff pastry in the middle, save the other sheet to use as the bottom and sides, depending on the size of the tin you are using, you’ll need to cut to size accordingly.
  4. Once you have the bottom and sides lined, line with spinach
  5. Place half of the mushroom mix in
  6. Add whole beetroots, pressing down so they are embedded in the mix, you’ll see, the beetroots I got were quite large, so I have cut the other half and placed them like a puzzle piece.
  7. Place the other half of the mushroom mix on top, carefully filling in any gaps you can see
  8. Place more spinach of top
  9. Cut the remaining puff pastry and place on to
  10. Brush the pastry with soy milk and then fold all of the sides in and brush again, ensuring it’s tight, otherwise it will fall apar
  11. Place in fridge for about 30-45 minute
  12. Preheat oven to 190 degrees Celsius / 375 degrees Fahrenhei
  13. Turn out onto a lined baking tray, brush with more soy milk and bake for 35-45 minutes or until the pastry is golden
  14. In a small sauce pan, bring the balsamic vinegar and maple syrup to the boil and boil for 10 mins until it reduces to half, set aside to cool
  15. Slice and serve (it may fall apart, that’s OK!) with your favourite greens

Beet Wellington ImageBeet Wellington Image 1Beet Wellington Image 3Beet Wellington Image 4DSC_0370


Spring Citrus Cake

Spring is officially here! Ok, well officially Spring started a couple of weeks ago, but the weather has finally sorted itself out and the wind has gone!

Completely different to the chocolate cake I made for hubby’s dad, I made this to take to my parents for afternoon tea, especially if you aren’t so much of a sweet tooth like my dad and I.

It’s surprisingly moist and goes perfectly with a spring cocktail or a cup of tea.


1 cup plain flour

1 cup of coconut flour

½ teaspoon of baking powder

1 teaspoon of salt

½ cup coconut sugar (brown sugar will work fine)

Juice and rind of 1 lemon


½ cup of coconut yogurt (I’ve used the Nakula brand)

½ cup of coconut oil, melted

1 cup of almond milk (I have used the Inside Out brand)

Slices of citrus of your choice – I have used oranges and grapefruits

Coconut sugar

Coconut oil spray



  1. Preheat oven to 180 degrees Celsius / 355 degrees fahrenheit
  2. Spray a bread loaf or cake pan with coconut spray
  3. Place sliced citrus decoratively on bottom of the pan, set aside
  4. Combine all of the dry ingredients in a large bowl and stir until combined
  5. In another medium bowl, mix wet ingredients together until combined, add to dry ingredients and stir until combined (the batter should be quite thick)
  6. Pour into pan and use the back of a spatula or your fingers to even out the mixture.
  7. Bake for 26-30 minutes (this will vary depending on the size of the tray you have used and your oven)
  8. Remove and carefully turn out on to wire tray, sprinkle with additional coconut or brown sugar while it’s still hot (it will dissolve nicely)
  9. Serve while warm by itself, with more yogurt or a scoop of vanilla ice cream 😊

Chia Pudding

Turmeric and coconut chia pudding

The weather is heating up, so it’s time to ditch the porridge and go for something more refreshing! Make this tonight so it’s ready to cool you down tomorrow, it’s going to hit 30 degrees in Sydney!

It’s really hard not to take ingredients that are yellow and black and make them look desirable, but it tastes so much better than it looks.

Turmeric has a really lovely subtle flavour and also has great anti-inflammatory properties, which help fight cold and flus and also can assist with weight loss.

This is a great breakfast or afternoon snack the whole family can enjoy and will keep those little tummies full for a long time with all of the good fats! For best results, make the night before. If you don’t have chia seeds, regular oats would work too!

1/3 cup chia seeds

1/3 cup desiccated coconut

1/3 cup diced pitted prunes

2 teaspoons maca powder (optional)

¼ cup ground flaxseeds

2 tablespoons turmeric powder

2 teaspoons cinnamon

½ teaspoon nutmeg

1 teaspoon of Himalayan salt

Dash of fresh cracked pepper

1 tsp vanilla paste (Queen’s)

1/3 cup hemp seeds

1/3 cup maple syrup

1 ½ cups unsweetened almond milk (I’ve used the Inside Out brand)

To serve use your favourite yogurt, coconut flakes, fresh seasonal berries and maple syrup



  1. In a large bowl, mix all of the ingredients. It’s important that you mix the ingredients well before you place in the jar, this will ensure there aren’t any clumps of chia!
  2. Pour into jar or container to set for a few hours, overnight is best!
  3. Serve with yogurt and berries and enjoy!