Artichoke Fish Cakes with Dill Mayo

You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for a light lunch.

Not too trickyNot too tricky Gluten free Wheat free Quick meal Freezable recipe Cheap as chickpeas
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Preparation time

Cook time

Total time

35 minutes

Meal

  • mains
  • lunches

Servings

12

Ingredients

  • 1 x 400g/14oz can of chickpeas, drained and liquid (aquafaba) reserved
  • 1 x 390g/13¾oz can of artichoke hearts, drained and rinsed
  • 180g/6¼oz (scant 4 cups) fresh breadcrumbs (use GF if necessary)
  • 2 spring onions (scallions), roughly chopped
  • 4 tbsp vegan mayonnaise
  • 1 tsp mustard
  • 1 tsp dried kelp granules or other seaweed (optional)
  • 1 tbsp dried mixed herbs
  • Vegetable oil, for frying
  • Sea salt and ground black pepper

For the dill mayo (optional)

  • A few sprigs of fresh dill, chopped
  • 4 tbsp vegan mayonnaise
  • 1 lemon, sliced into wedges, to serve

Instructions

  1. Add the chickpeas, artichokes, 80g/2¾oz (1½ cups) of the breadcrumbs, spring onions, mayonnaise, mustard, seaweed and mixed herbs to a food processor. Season with a generous pinch of salt and pepper and pulse until everything is chopped and chunky but not smooth. (You can also do this by hand with a potato masher.)
  2. Divide the mixture into 12 equal portions and shape into patties. Set aside on a large plate or baking tray.
  3. Put the remaining breadcrumbs into a shallow bowl and the reserved aquafaba (this will act as an egg substitute) into another bowl. Dip a patty into the aquafaba and then place in the breadcrumb bowl and press in the crumbs until well coated. Return to the plate or baking tray and repeat to coat all the patties.
  4. Meanwhile, put a large frying pan over a high heat and cover the base of the pan with the oil. After a few minutes, use one of the patties to test if the oil is hot enough. If it sizzles and bubbles when added to the pan it’s ready. Add half the cakes to the pan and cook for 4–5 minutes on each side until crisp and golden, then transfer to a plate with some paper towel, to absorb any excess oil. Repeat to cook the next batch.
  5. Stir the dill into the mayonnaise. Serve the fishcakes with a small bowl of the dill mayo along with some lemon wedges for squeezing.

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