No Fish Cakes Recipe

cake potato cakes fish cakes vegan plant-based recipes

No Fish Cakes Recipe

These light, fluffy cakes are packed with the fresh tangy flavours that remind you of the seaside - we love them drizzled with our garlic, lemon & parsley butter or our homemade Tartare Sauce and a big salad! You can make these cakes ahead of time and have them ready into the fridge to pop in the oven when you’re ready to eat them or if you want to be super organised you can make the cakes up to stage 7 then freeze them in a Tupperware divided by greaseproof paper so they don’t stick, then you can just take one out when you fancy, ready for a delicious speedy dinner when the day just runs away with you!


For the Cakes:

1kg potatoes (or leftover mashed potatoes)

1 tin of butterbeans, drained and rinsed

1 white onion or 2 shallots, finely diced

1 big handful of fresh parsley, finely chopped

4 heaped teaspoons of capers, roughly chopped

The zest of 2 lemons

Sea salt

Freshly ground black pepper

Olive oil

Naturli butter for the mash


To make the fishcakes:

1. Peel and roughly chop the potatoes. Put them in a large pan of cold water then put them on a high heat and bring the water to a boil. Once boiling, turn the temperature down to a medium heat and let them cook for 15 to 20 minutes of until they’re tender and you can easily stick a fork through them.

2. Drain the potatoes then put them back into the pan. Add a good knob of plant based butter and a generous pinch of sea salt then mash them until you’ve got a lovely fluffy mash! Set aside to go completely cold.

3. Pre-heat the oven to 180c / 340f / gas mark 4 and prepare a large baking sheet with greaseproof paper.

4. Place frying pan over heat. Pour in a tablespoon of olive oil, add the dished shallots and stir them into the oil. Let the shallot gently sizzle for 5-10 minutes or until they have softened and turned translucent. Add the capers, 2 thirds of the chopped parsley and mix them into the shallots. Continue to cook for another couple of minutes then remove from the heat and set aside to cool.

5. Put the drained butterbeans in a bowl and roughly crush them with the back of a fork or potato masher. Add the cold mash potato, shallot, caper and parsley mixture, the remaining fresh parsley, lemon zest, a good pinch of sea salt and freshly ground black pepper.

6. With clean hands or a big fork, mix all the ingredients together until they’re all evenly combined. Have a little taste of the mixture to check that you’re happy with the flavour - at this stage you can always add a little more salt and pepper to your taste.

7. Divide the mixture into 8 and shape each portion into cakes.

8. Drizzle a couple of tablespoons onto the lined baking tray and run the olive oil all over the greaseproof. Place the cakes on the tray making sure that there is at least an inch in between each cake. Drizzle the top of each cake with a little more olive oil and pop them in the oven to bake for 35-45 minutes or until they’re golden brown on top.

Serve them hot from the oven and enjoy!

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