Fish Lover Cakes

  Prep Time: 15mins + 2hrs
  Cook Time: 20mins
  Serves: 4


  • 1 x 400g tin chickpeas, drained & rinsed
  • 1 x 400g tin banana blossom, drained & roughly chopped
  • 1 x 300g jar whole artichokes, drained & roughly chopped
  • ½ red onion, cut into quarters
  • 1 tbsp capers
  • 1 tbsp caper brine
  • ¼ cup fresh parsley
  • ¼ cup fresh dill
  • 2 tbsp vegan mayonnaise
  • 2 tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp vegeta (or any vegetable stock powder)
  • 1 tbsp lemon juice
  • 2 slices wholemeal bread (or crusts)
  • 2 x wholemeal Salada crackers
  • Salt & pepper to taste


Step 1

Place bread into a food processor & process until crumbed. Set aside.

Step 2

Place chickpeas, capers, onion & herbs into food processor & pulse until chickpeas are mashed. Remove from food processor and transfer to a mixing bowl.

Step 3

Add the chopped banana blossom, artichokes, caper brine, mayo, mustard, garlic powder, stock powder & lemon juice, salt and pepper to the bowl. Mix until well combined.

Step 4

Add the breadcrumbs to the bowl. Mixture should be firm, add more breadcrumbs or lemon juice or mayonnaise if needed until it’s a firm consistency.

Step 5

Using hands, form cakes (roughly ¼ cup size per cake) and transfer to a plate on some baking paper. Refrigerate for at least 2hrs.

Step 6

Break up Salada crackers & place into a food processor & pulse until crumbed.

Step 7

Coat the cakes with the salada crumbs.

Step 8

To fry - heat oil in a frypan over medium heat. Cook cakes for around 5 mins each size until golden. To airfry - place cakes into basket in a single layer & fry for 20mins on 180degrees or until golden.

Step 9

Serve with a squeeze of fresh lemon, vegan mayo and a side salad.