Vegan Fish Cakes
Time: 45 minutes
Servings: 8-10 vegan fish cakes
INGREDIENTS
2 cups raw carrots, cubed
2 cup tofu, cubed
2 cup shiitake mushrooms, sliced
3 tbsp soy sauce or coconut aminos
1 tsp onion powder
1 tbsp Dijon mustard
2 tbsp lemon juice
3 tbsp olive oil, for frying
1 cup panko
2 garlic cloves, minced
1 tsp old bay seasoning
1/2 tsp chili flakes
3 tbsp fresh dill, roughly chopped
1 lemon, wedges for serving
1 tsp sesame seeds, for serving
RECIPE
In a food processor, add cubed carrots, tofu and sliced shiitake. Pulse until ground.
Add your mixture into a bowl and add soy sauce, onion powder, Dijon mustard, lemon juice, Pablo, garlic, old bay, chili flakes and dill. Mix all together.
Set mixture in the fridge for about 15 minutes.
Once mixture has firmed up — add olive oil to a frying pan on high heat.
Create 2 x 1/2 inch discs and place into your pan. Press lightly with a spatula for them to expand. Each side should cook for about 2 minutes until crisp.
To serve, add to a plate and top with your favorite aioli or spicy mayonnaise. Top with sesame seeds and serve with a wedge of lemon.
Bon appétit!
Enjoy!
