Monday, 3 July 2017


I was reading Delicious magazine on holiday and saw this recipe, so took photos, as it was so easy to make vegan.   The original recipe has eggs and cottage cheese in, which I swopped for chickpea egg and almond feta, which worked a treat.

2 tbsp rapeseed oil
1 onion finely chopped
1 leek finely chopped
1 courgette
2 garlic cloves crushed
600 g cauliflower
1 large chickpea egg (30 g chickpea flour mixed with 90 ml water)
2 tbsp chickpea flour
120 g ground almonds
120 g almond feta
Barts seaweed salt and pepper
Zest of one lemon

Makes 12

Heat the oven to 180°.   Saute the onion, leek and garlic in the oil, until well cooked and really soft.

Blitz the cauliflower in a food processor, until it has the consistency of rice, then grate the courgette and squeeze all the water out.

Put all the ingredients, except the chickpea flour into a bowl, with a good grind of seaweed salt and pepper and combine well.   If you cannot get hold of seaweed salt, any kind of dried seaweed would work well.

If it is too wet, like mine was, add some of the chickpea flour, to help bind the mixture, so you can shape it.   I divided the mixture into 110 g portions and shaped into fishcakes.

Line a baking tray with parchment paper, lay the fishcakes on top and bake until golden brown and cooked through, roughly 25-30 mins.   You can freeze any you have left over for another time.

I served the fishcakes with homemade herby tartare sauce, chips and peas and I absolutely loved them, its a fantastic recipe.

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