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Vegetarian fishcakes

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!

Print Recipe
4.5 from 2 votes

Vegetarian fishcakes

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 fishcakes
Calories:
Author: Becca Heyes

Ingredients

  • 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)

Instructions

  • 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.

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

Do you have an extra tin of cannellini beans to hand? Throw them into my creamy three bean stew:

Creamy three bean stew

Stuffed aubergines with spinach rice and halloumi
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Recipe Rating




Lindsey

Wednesday 2nd of August 2017

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 :)

Becca @ Amuse Your Bouche

Saturday 26th of August 2017

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 ;)

Jacqueline Colman

Sunday 21st of May 2017

These look great! You could even throw in some dried sea weed for a fishy taste!

Becca @ Amuse Your Bouche

Thursday 25th of May 2017

You definitely could! I've not used seaweed before but definitely need to give it a go at some point.

rebecca

Sunday 14th of May 2017

These look so yummy! I am gonna try this recipe next weekend . Thanks for sharing.

Deb Hatton

Thursday 11th of May 2017

These look so yummy! Dumb question, but do you have any idea if the protein content is comparable to regular fish cakes?

Becca @ Amuse Your Bouche

Saturday 20th of May 2017

To be honest I have no idea, sorry! You'd need to check a packet of fishcakes in the shops to see how they compare :)

Lesley

Wednesday 10th of May 2017

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! Xxxxxx

Becca @ Amuse Your Bouche

Saturday 20th of May 2017

Awesome! Thanks for the lovely feedback, glad you enjoyed them :)

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