Veggie ‘Fishless’ Cakes
As the cold nights set in and you struggle to come up with nutritious and yummy recipes for the entire family, we will be giving you ideas that are popular with adults and children alike and will win you shed loads of brownie points.
Veggie ‘Fishless’ Cakes
Ingredients
2 medium potatoes, approximately ¾ of a pound (or use 1 cup leftover mashed potatoes)
1 – 15 ounce can white beans, rinsed and drained (or use 2 cups cooked white beans)
½ cup Tartar Sauce plus more for serving
¼ cup nutritional yeast
1 teaspoon powdered kelp
1 teaspoon hot paprika
1 teaspoon sea salt
½ teaspoon pepper
1 large zucchini, grated (approximately 3 cups grated)
1 cup plain flour
Grapeseed or vegetable oil for frying
Directions
Peel and cut the potatoes into small chunks, place in a small saucepan filled with cold, salted water. Bring to the boil and cook until tender for about 10 minutes. Rinse under cold water and blend with the beans, ½ cup Tartar Sauce, nutritional yeast, powdered kelp, paprika, salt and pepper and pulse is until almost smooth.
Transfer the mixture into a mixing bowl. Drain the grated zucchini and stir into the potato/bean mixture. Add ½ cup flour and stir to combine. The mixture should be soft and sticky. Put the remaining ½ cup of flour on a plate.
Pour about ¼ inch of oil into a large skillet and heat over medium heat.
Shape the mixture into 8 equal sized balls, about 1/3 cup each. The balls will firm up when cooked. Roll each ball in the flour, coating well, and then flatten into a patty about 3 inches wide and ½ inch thick. Carefully add the patties to the hot oil in batches (do not over-crowd the pan) and cook for 3 – 4 minutes per side or until golden brown. Serve hot with more Tartar Sauce.
Servings
Serves 8
