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4.5 from 2 votes

Vegetarian fishcakes

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
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.