Description
Vegan Fish Cakes are super tender, delicious, and really easy to make! This recipe uses soy curl mixture that is flakey and fish-like.
Ingredients
Units
Scale
- 1 cup Soy Curls (see Note 1 for substitution)
- 0.75 cup Olive Brine (see Note 2 for substitution)
- 0.25 cup White Wine Vinegar
- 1 Teaspoon Fine Salt (like table salt, so it dissolves easily)
- 1 cup Hot Water
- 1.5 Flax Eggs (1 + 1/2 tablespoon ground flaxseed mixed with 4 + 1/2 tablespoons water and set aside for a few minutes).
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Dulse Flakes (see Note 3 for substitution)
- 0.5 Teaspoon Dried Dill (See Note 4 for substitution)
- 0.5 Teaspoon Dried Parsley (See Note 4 for substitution)
Instructions
- Soak the Soy Curls: Place the olive brine, vinegar, water and salt in a large bowl. Add the soy curls and let them soak for about 10 minutes. Make the flax eggs now too and set aside.
- Food Process the Soy Curls: Squeeze out the liquids of the soy curls by hand until they are lightly wet or damp. Then add them to a food processor. Blend them for about 20 to 30 seconds, or until they are flaky bits.
- Add to Bowl and Mix Together: Pour you soy curls into a dry bowl and add the flax eggs, nutritional yeast, and other seasonings. Mix until they are well combined. The mixture should easily stick together when it is formed into balls, but not be very wet. Adjust as needed.
- Scoop the Mixture: With a large cookie scoop, make balls out of the mixture.
- Press the Fish Cakes: Lightly press each ball until they are a disc shaped cake.
- Cook the Fish Cakes: To a lightly oiled large pan, add the fish cakes and cook them on medium heat for about 6 to 10 minutes. Make sure to flip them every 3 minutes to keep an eye on the browning.
- Serve: Remove the vegan fish cakes from your large skillet and then plate. Serve them with some of our Vegan Tartar Sauce or another dipping sauce.
Notes
- Note 1: TVP could be used as a good replacement for the soy curls. You could also try mashed chickpeas or white beans, canned young green jackfruit, artichoke hearts, or hearts of palm, but that would be greatly changing a key ingredient and you should only do so if you feel comfortable making this type of dish (it's the same as making vegan meatballs or lentil loaf, you just want a good balance of wet to dry ingredients).
- Note 2: If you don't have this, simply double the water, vinegar, and salt measurements.
- Note 3: Seaweed flakes or nori flakes (or crumbled nori seaweed) are almost the same thing as dulse flakes and will act the same. You can also cut up nori sheets and add them to the mixing bowl. Fish seasoning is another option (just like poultry seasoning, it's vegan, just not typically used for vegan purposes).
- Note 4: You can also make 1.5 chia seed eggs to replace the flax eggs (same ratio). Bob's Red Mill Egg Replacer will also work, just use 1.5 tablespoons of the replacer with 3 tablespoons of water.
- Note 5: The dried dill and parsley can be easily subbed for fresh herbs. Add three times the amount fresh (or more to taste).
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Dinner, Snack
- Method: Stove Top
- Cuisine: Vega, Meatless