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Veggie ‘Fish Cakes’

We love finding ways to include more vegetables in each meal and these ‘fish cakes’ are one of the way you can. These veggie fish cakes are made from a base of chickpeas and potatoes and flavoured with seaweed, garlic and fresh herbs!

Recipe Veggie Fish Cakes

Make 5-6 fishcakes


1 1/2 cup cooked chickpeas (approx 3/4 cup dried)
1 cup chopped boiled potatoes
2 tsp seaweed (more to taste if desired)
1 tsp garlic powder
3 spring onions, finely chopped
handful of fish parsley or chives-finely chopped
juice of 1/2 a lemon
Approx 1/4 cup polenta (or GF breadcrumbs) to coat


Boil the potato for approx 15-20 minutes.
Meanwhile add all remaining ingredients to a medium bowl and mash well together with a fork.
Add the potato once cooked.
The mix should be slightly lumpy but stick together very well.
Form patties with your and coat in polenta or breadcrumbs. Lightly coat with oil if desired (I left this out but it would make for a crispier coating).
Place on a lined baking sheet and cook at 180C for approx 30-40 minutes until golden. You could also try grilling BBQ-ing (or part bake and BBQ).
Serve with lemon wedges and a green salad or a sweet chilli swirled dipping yoghurt.


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