Crispy Vegan ‘Fish’ Cakes
with Caper Oil, Peas and Mash
Our 'fake fish' patty is a new vegan protein innovation which was created all the way over in the Netherlands.
Cals 227 · Prot 10 · Carbs 49 · Fat 1
Vegan
30 min
Our 'fake fish' patty is a new vegan protein innovation which was created all the way over in the Netherlands.
Cals 227 · Prot 10 · Carbs 49 · Fat 1
Vegan
Ingredients
Fish cakes
Vegetable oil
2 Tbsp
Mash
Potatoes
600 Grams
Almond milk
2*
120 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
Caper oil
Capers
20 Grams
Fresh dill
15 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
To serve
Green peas
150 Grams
Allergens
*2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 950 / 227 |
| Fats (g) | 1.4 |
| of which saturated (g) | 0.1 |
| Carbohydrates (g) | 49 |
| of which sugars (g) | 6.4 |
| Fibers (g) | 11.6 |
| Proteins (g) | 9.9 |
| Salt (g) | 1.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make mash
Peel and chop the potatoes. Add the potatoes to a pan of boiled water. Boil the potatoes for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the almond milk (adjust the amount to reach your prefered consistency) and olive oil. Mash until smooth and season generously with salt.
2 Make caper oil
Meanwhile, chop the capers and dill. Juice half of the lemon. Slice the remaining lemon into wedges. In a bowl, combine the capers, dill, 1 Tbsp of lemon juice and olive oil with a pinch of salt. This is your caper oil. Set aside.
3 Cook peas
Meanwhile, add the green peas to a pot with a pinch of salt and cover with boiling water. Cook the peas over a medium heat for 3 min until tender. Drain. Keep warm.
4 Fry 'fish' cakes
Heat a pan over a medium-high heat with a generous drizzle of oil (see pro tip). Once hot, add the vegan 'fish' fillets and reduce the heat to medium. Fry for 2-3 min on either side until golden brown and crispy.
5 Serve
Serve the vegan 'fish' cakes over the mashed potatoes with the green peas to the side. Drizzle the cakes with the caper oil and garnish with a lemon wedge.
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