Vegan Fish Cakes, made with chickpeas and banana blossoms, perfectly capture the essence of traditional fish cakes. They have a savory umami taste coated in a crispy patty.
Despite the popularity of plant-based diets continuing to soar, I still felt that there is a lack of innovation in plant-based seafood substitutes. This is why I decided to create more plant-based fish recipes such as Tofu Salmon Rice Bowl and Chickpea 'Tuna' Sandwich. These Vegan fish cakes, made with wholesome ingredients like chickpeas and banana blossoms, offer a delightful alternative that captures the essence of traditional fish cakes while being entirely cruelty-free. In this blog post, I'll share a simple and delicious recipe that brings together the unique flavors and textures of chickpeas and banana blossoms to create mouthwatering and crispy plant-based fish cakes.
This was inspired by my Banana Blossom Chicken Burger on the blog, and pairs well with rice or on its own as an appetizer or a snack.
To make these Vegan Fish Cakes, you'll need the following ingredients:
- Marinated Banana Blossom: I use the one from Nature's Charm
- Cooked chickpeas from a can
- Nori seaweed sheet: it adds a fishy taste
- Scallions: it adds freshness to the recipe
- Soy sauce: It adds a savory taste to the vegan fish cakes
See recipe card for quantities.
Prepare the Banana Blossoms:
Rinse and drain the Banana Blossom under cold water to remove any brine or preserving liquid.
Chop the banana blossoms into small, fish-like flakes
Then set them aside
In a large mixing bowl, mash the chickpeas using a fork or potato masher
Until they are well mashed but still slightly chunky.
Add the mashed chickpeas and chopped banana blossoms to a pan. Add the soy sauce and mix well.
Stir fry the mixture for a few minutes until slightly wilted
Add the soy sauce and mix well.
Transfer the mixture back to the bowl. Add the chopped scallions, chopped cilantro, and shredded Nori seaweed sheet to the bowl. Mix well.
Divide the mixture into equal portions and shape them into round patties or traditional fish cake shapes.
- Heat cooking oil in a frying pan over medium heat.
- Carefully place the vegan fish cakes in the pan and cook for 3-4 minutes on each side or until golden brown and crispy.
Shape the mixture into fish cake patties
Fry until golden brown and crispy on both sides, then transfer to a plate.
Hint: Serve the vegan fish cakes with your favorite sauce. I like maple tahini or sweet chili sauce with this recipe!
You can make adjustments to the recipe to fit your dietary needs or preferences, such as:
- Flavorful Herbs and Spices: Experiment with different herbs and spices to customize the flavor of your vegan fish cakes. Add fresh parsley, dill, or cilantro for a refreshing taste. You can also include spices like cumin, coriander, or chili powder to give the cakes an extra kick.
- Vegetable Additions: Enhance the nutritional profile and texture of your fish cakes by incorporating finely chopped vegetables. Consider adding bell peppers, carrots, or corn kernels for a burst of color and crunch.
- Gluten-Free Option: If you prefer a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use almond flour or chickpea flour as alternatives.
- Banana Blossoms: If you're unable to find banana blossoms, you can substitute them with hearts of palm, artichoke hearts, or even shredded jackfruit. These alternatives can provide a similar texture and appearance to fish flakes.
- Chickpeas: While chickpeas provide a great base for the fish cakes, you can also use white beans (such as cannellini or navy beans) or mashed tofu as alternatives. The goal is to achieve a sturdy and cohesive mixture.
- Once cooked, store any leftover vegan fish cakes in an airtight container in the refrigerator for up to 3-4 days. Make sure they are properly cooled before storing.
- Freezing: If you want to store the fish cakes for a longer period, you can freeze them. Place the cooked and cooled fish cakes on a baking sheet lined with parchment paper. Freeze them individually for about an hour, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator before reheating.
- Reheating: To reheat the fish cakes, you can either bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through or gently pan-fry them in a little oil until they are crispy and heated.
Instead of chopping the banana blossoms and chickpeas, you can pulse the mixture in a food processor. Make sure to aim for a balance between a well-blended texture and some chunkiness and texture.
A: Yes, you can use fresh banana blossoms if they are available to you. Make sure to clean and prepare them properly by removing any tough outer layers, boiling them first then chop them into small flakes. Then stir fry them with the chickpeas and incorporating them into the mixture, as instructed in this recipe.
A: While pan-frying gives the fish cakes a crispy exterior, you can also bake them for a slightly healthier option. Preheat your oven to 375°F (190°C), place the formed fish cakes on a lined baking sheet, and bake for approximately 20-25 minutes, flipping them halfway through, until they are golden brown and cooked through.
I recommend a maple tahini sauce or a sweet chili sauce to accompany the vegan fish cakes!
Looking for other recipes like this? Try these: