Save the Fish Cakes!

Heya everyone!

I hope you are having a great day/morning/evening!

My sister and I just got home from Katherine Ryan's show Glitter Room, and dayum girl can she make you laugh! We had such a
good time *smiles*

So, anyway... Yesterday I tried this recipe from a Norwegian vegan burger book "Kjøttfrie Burgere" (meatfree burgers)...
Before I had finished my dinner I shared it on Instagram, cause I was just that blown away by it! I made up my own
sides, and it turns out adding half a can of butterbeans to your mash makes ALL the difference! Are you ready? You sure?
Brace yourself!

Save the Fish Cakes!
(Serves 2 hungry people)

Ingredients

125g firm tofu, crumbled
Half of 400g can butter beans, drained and rinsed (save the rest for the mash!)
4g seaweed, soaked in cold water, squeezed and chopped into small bits
20g chickpea flower (I used 2tbsp linseeds and 4tbsp water to make linseed egg instead of chickpea flower, and upped the oats to 50g)
30g oats
2 vegetable stock cubes
1tbsp onion powder
1/2tsp nutmeg
50g bamboo shots, cut into small pieces
Salt and pepper

For the mash
2 baking potatoes cut into small dice
2-3 tbsp vegan spread (I use Pure)
1/2 can butterbeans
Salt to taste

For the peas
1 cup peas (I used frozen)
2 tbsp neutral oil, like sunflower oil
1 garlic clove
A good pinch of salt

Soy sauce to serve

- Start by dicing your potatoes and boil until soft in some salted water. After ten minutes chuck in half of the can of butterbeans.

- In a bowl, mix all but the seaweed and bamboo and process in a blender or with a stick mixer until you have a coarse mixture. Add the bamboo and seaweed and fold through. With wet hands, shape into small patties (I got 8 patties in total), fry in pan with 1 tbsp oil for a few minutes on each side until golden.

- For the peas, add oil in a small saucepan, followed by a pinch of salt. If you are cooking these from frozen allow them to defrost, before adding the garlic, the saute for about 5 minutes until fragrant.

- Once the potatoes are ready, mash thoroughly, and add the vegan spread and a little bit of salt - mash, mash, mash and just like that; it is ready to plate up!

Serve with soy sauce and enjoy!

I thought these were like a hybrid between sushi and fishcakes, hence the soy sauce. If you want, you can serve the patties with vegetable fried rice, or sushi rice! I just needed comfort... And mash rules... So mash won!

What is your favourite "mock" seafood dish? I reckon these'll definitely become a staple at ours, yum! Otherwise, I have made vegan sushi before as well which turned out pretty darn good!

I hope you are having a fantastic week y'all! The weekend is juuuust around the corner!

Let's just take a moment and appreciate Miss Ryan.... What a lady!

Lot'o'luv

xox Jules