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Vegetarian fishcakes

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

Recipe printed from www.easycheesyvegetarian.com

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.

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