Vegetarian fishcakes

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Vegetarian 'fishcakes' - quick and easy to make, and perfect served with chips, peas and tartar sauce!

Usually, I like to make vegetarian food that stands alone, and doesn’t try to replicate anything meaty – vegetarian food is amazing in its own right, rather than just being a second rate version of something else. But I couldn’t resist calling these vegetarian ‘fishcakes’. Sorry! Just think of them as some kind of bean cake if you prefer.

Vegetarian 'fishcakes' - quick and easy to make, and perfect served with chips, peas and tartar sauce!

There’s obviously no fish in these vegetarian fishcakes, and they don’t actually taste remotely like fish (in case you were worried) – but they work so well with chips, peas and tartare sauce that they definitely bear some resemblance to the fishy version. You could also serve them up with salad, new potatoes, a squeeze of lemon – however you like. They’re pretty versatile.

My vegetarian fishcakes are made from a mixture of beans, artichokes and parmesan cheese. The breadcrumbs around the edge get nice and crispy (even though they’re baked not fried!), and the middles stay fluffy. This is just my kind of dinner – especially with some homemade chips on the side.

Vegetarian 'fishcakes' - quick and easy to make, and perfect served with chips, peas and tartar sauce!

This time I served shopbought tartar sauce alongside my vegetarian fishcakes – to be honest, after making the cakes themselves and some chips, I really just couldn’t be bothered to make homemade tartar sauce too. But actually (not to blow my own horn or anything…), my homemade tartar sauce is way better. I would definitely recommend making your own if you have time – it only takes a couple of minutes. I probably could have managed if I’d tried, but considering I’m currently some kind of living Russian doll, I think I’m allowed to be a bit lazy.

Vegetarian 'fishcakes' - quick and easy to make, and perfect served with chips, peas and tartar sauce!

How would you serve your vegetarian fishcakes – are you a chips and peas kind of person, or more of a new potato person?

Vegetarian 'fishcakes' - quick and easy to make, and perfect served with chips, peas and tartar sauce!

Vegetarian fishcakes

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4.75 from 4 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 fishcakes
Author: Becca Heyes


  • 160 g drained marinated artichoke hearts (~ 1 cup quartered hearts)
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 50 g vegetarian parmesan-style cheese, grated (~ 2/3 cup when grated)
  • 45 g bread (~ 2 small slices or 1 large slice)
  • Few sprigs fresh parsley
  • Salt
  • Black pepper
  • 1 tsp lemon juice
  • 1 egg
  • Spray oil
  • 6 tbsp dried breadcrumbs (panko or normal)


  • If you’re using artichoke hearts that came packed in oil, start by spreading them out on a couple of sheets of kitchen paper, to absorb any excess oil.
  • Add the cannellini beans to a food processor, along with the grated parmesan, bread, and parsley. Blitz to form a coarse paste. Season generously, and add the drained artichoke hearts, lemon juice, and egg. Blitz again to combine. The mixture should be moist, but able to hold its shape – add a few more breadcrumbs if it seems too wet.
  • Lightly grease a baking tray with oil, and heat the oven to 200°C (Gas Mark 6 / 400°F).
  • Add the dried breadcrumbs to a shallow dish. Take around 1/6 of the bean mixture in clean hands, and roll it in the breadcrumbs. Form it into the shape of a fishcake, and place on the greased baking tray. Repeat with the remaining mixture, to give 6 vegetarian fishcakes in total. Spray the fishcakes with a little oil, and bake for around 30 minutes, or until they are golden brown and crispy.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one vegetarian fishcake.

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  1. Family of 6 vegetarians ate these all up! They will be a regular in our house now. I even left out the bread and the texture was good. Thank you!!5 stars

    1. If you check the recipe it actually says ‘vegetarian parmesan-style cheese’. It’s pretty easy to find an Italian hard cheese that’s very similar to parmesan and totally vegetarian :)

  2. Do these keep well as leftovers? How would you recommend storing and reheating them?

    They look so good! I’m probably going to add a pinch of dried seaweed because I happen to have it on hand, I’ll let you know how it goes :)

    1. They keep fine, but they are better eaten fresh. I’d store them in the fridge, and then reheat them either in the microwave (which will make them well crispy, but more moist), or in the oven (which will keep them crispy, but they might get a bit dry!). I’d probably opt for the oven, but just make sure you have plenty of tartar sauce on the side ;)

  3. Thanks Rebecca, these are unbelievably savoury and tasty, and the texture is very fish cake like. I made them today and we give them 5* plus – tasty enough to serve to guests! This is most definitely a keeper. Wishing you all the best when ‘the Day’ arrives! Xxxxxx5 stars