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
Add to favourites

Click on a star to rate this recipe!

Average rating 4.5 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

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.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Hot Cross Buns With Marmalade Glaze

Add to favourites
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree butter and enjoy with a cup of tea.

Cheesecake Brownies

Add to favourites
Take two of the best desserts ever, mix them together and what have you got… a decadent and outrageously delicious dish! Thanks very much to our guest chef Bianca Zapatka!

Creamy Squash Pasta

Add to favourites
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!

Jackurkey​ ​with​ ​Apple​ ​Sauce

Add to favourites
Enjoy for Christmas dinner, Boxing Day sandwiches, Sunday roast or just whenever you fancy! Jackfruit creates a fantastic texture and if you haven’t used it before, you’ll be really pleasantly…

Chinese Omelette

Add to favourites
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly hair. So good on any given day!