So, as I mentioned in my first ever blog, I have decided to try and stick to a vegan diet for a fortnight to see how I get on. I’m anticipating it to be pretty hard work considering my husband is a hardcore carnivore…
Since the majority of my family are from Grimsby, I felt that I had to find a veggie / vegan fish alternative that didn’t taste like crap!
Inspired by the lonesome, singular sheet of nori I inevitably always seem to have leftover from making sushi, I came up with the following recipe for vegan fishcakes.
They don’t have the same flaky quality of fish, or the exact fishy flavor, but they were close enough to keep my haddock cravings at bay (my favorite white fish before I turned veggie). They are also pretty tasty and the delightfully crispy coating gives them a nice bit of texture without being too unhealthy.
- 1 sheet of nori,
- 1 wholemeal bread bun (any leftover bread would suffice),
- 1 block of firm tofu,
- 1 fresh lemon,
- 1 sprig of fresh parsley,
- 1 splash of oat milk (any milk alternative would work).
- Black pepper to taste.
Firstly, I pressed my block of tofu for 12 hours. I wanted that bad boy to be nice and firm! There are many tutorials on how to press tofu out there on the web, but my preferred method involves using one of those baking trays with the small holes in (designed to help crisp up your oven chips, I think?). A couple of sheets of kitchen roll also works – you just need to get the liquid away from the tofu.
Holey oven tray (or kitchen roll) goes on top of a non-holey oven tray.
Put the tofu on top.
Then another oven tray goes on top of the tofu.
Then add a pan filled with dried peas or a bag of pasta or anything else heavy on top of everything to act as a weight.
You’d be amazed at how much liquid comes off!
Once pressed and firm, the tofu can be cut into fishcake sized pieces. I got 4 fishcakes out of one block.
Next, prepare your breadcrumbs. I simply whizzed up a slightly stale bread bun along with my leftover sheet of nori, the parsley and a bit of black pepper in a food processor.
Once the breadcrumbs are ready, chop the lemon into two. Keep one half as a garnish for later on and juice the other half. Add the juice to a splash of oat milk and mix.
Dip each side of each piece of tofu into the lemony-milk mixture, before rolling in the breadcrumbs. You might need to gently pat the breadcrumbs onto the tofu to ensure that they stick.
Place each breaded piece of tofu onto a non-stick baking tray (you can lightly oil the tray if you wish) and bung into the oven at 180oC for 20 minutes. Turn every now and then to make sure they cook evenly.
I served mine with a fresh salad consisting of leaves, tomato, white cabbage, fresh chives and a sprinkling of pumpkin, sunflower, sesame and flax seeds. I also made some vegan tartare sauce by whizzing up some vegan mayo with a squeeze of lemon juice and some mini gherkins. Delish!!!
Carnivorous husband rated these 6 out of 10 because they tasted “too much like fried egg whites”. How a vegan fishcake tasted like egg I’ll never know, but I’d have scored myself an 8 because I really enjoyed them!
I hope anyone who tries to follow this recipe enjoys their “fishcakes” too.