- 300g of potatoes; unpeeled, less waste, more fibre!
- 400g tin of chickpeas drained. Other pulses will work butter beans, lentils, would make good substitutes.
- 2 sheets of nori, torn into small pieces. Dried seaweed could also be used to give the cakes a fishy flavour.
- 1 tablespoon of dairy free aioli garlic or mayonnaise of your choosing.
- Juice of 1/2 fresh lemon or lime.
- Black pepper. Salt – I just didn’t happen to have any.
- 2 tsp of wasabi.
- 3 tablespoons of golden breadcrumbs. You could make your own if you don’t have any, or do without.
- Other ingredients that you may have which would work well are capers, dill, mustard, miso, soy sauce, vinegar, pickles.
- Preheat oven to gas mark 6
- Wash and boil the potatoes until you can put a knife through them with ease.
- Add the drained chickpeas to a mixing bowl.
- Cut or tear the nori sheets into small pieces and add to the chickpeas, with the wasabi, mayo, squeezed juice, seasoning. You may want to add more or less than the listed ingredients according to your taste. Add the potatoes and mash until thoroughly mixed and you can easily form patties, cakes.
- Scoop the mixture, around a large tablespoon, and form into a patty. You should get 4 large ‘fish’ cakes from the mixture but can make them smaller and have more if you prefer.
- Place each of the ‘fish’ cakes on a breadcrumb sprinkled plate or tray. Press each side of the cake in the breadcrumbs so well coated.
- Add to a greased baking tray and bake for 20 minutes until golden brown, turning over halfway.
- Cut your juiced lemon, or lime, into wedges and serve with the fish cakes.
- I added sriracha mayo by simply mixing peri sauce into the aioli sauce.