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Vegan Fish Cakes:

800 g potatoes

300 g firm tofu 3 spring onions

120 g breadcrumbs

80 g flour 1 Tbs lemon juice & zest 100 ml soy cream 1 Tbs soy sauce 2 Tbs dill, dried 3 Tbs nutritional yeast flakes

3 Tbs nori seaweed, ground

pinch nutmeg, ground salt & pepper, ground

oil for frying

Apple-Horseradish Dip:

1 apple, finely chopped

2 tsp lemon juice 1 Tbs dill, dried 2 Tbs chives, thinly sliced

60 ml soy cream 200 g soy yogurt

2 tsp horseradish 2 tsp agave syrup salt & pepper, ground



Fish Cakes:

Peel potatoes. Boil water in a large pot with some salt and cook potatoes until soft. Drain, let cool, then mash. Crumble tofu and add to mashed potatoes. Next, chop spring onions and add along with other ingredients, adjusting salt, pepper and nutmeg to taste. Wet hands a bit and form small mini fish cakes from the mixture. Heat oil in a pan and fry in small batches on both sides until evenly browned and crispy. As an optional visual perk, pierce each cake with a wooden skewer or toothpick.

Apple Horseradish Dip:

Combine all dip ingredients in a small bowl. Serve with fried fish cakes.


Preparation: 15 min. // Cooking: 30 min. // Makes about 20 pieces

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