Introducing the best Vegan Fishcakes EVER! Packed with a sea-like, savoury flavour but entirely plant-based, these homemade fishless cakes are simple to make and perfect for a light, summery meal. They’re naturally free from dairy, eggs, soy and gluten where indicated, and also nut-free.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Fishcakes
- Substitutions
- Variations
- How to make Vegan Fishcakes
- Leftovers
- Recipe FAQs
- Vegan Fishcakes Recipe
Why this recipe works
These fishless fishcakes deliver a satisfying “sea” flavour without any seafood. Mashed potatoes form a creamy base, while chickpea flour helps bind the mixture and keeps the recipe naturally gluten-free. Crispy seaweed (nori) adds the essential salty, ocean-like note, and fresh herbs, capers and lemon brighten the overall flavour. The result is a light, vibrant cake that crisps up beautifully when fried or baked.
Serve them on a summer salad, with a cooling vegan tzatziki or mashed peas, or enjoy them on their own as a snack or side. They’re perfect if you’re reducing fish in your diet, following a vegan lifestyle, or simply experimenting with new flavours. The recipe is uncomplicated and mostly made in one bowl, then coated in gluten-free breadcrumbs for a crunchy finish.
Ingredients to make Vegan Fishcakes
- White potatoes – the main ingredient for a fluffy, creamy base (Maris Piper or similar).
- Olive oil – for moisture and frying.
- Capers – add a briny, lemony bite.
- Red chilli – a little heat; adjust to taste.
- Fresh dill & parsley – fresh herbs for colour and brightness.
- Chickpea flour – binds the mixture and is naturally gluten-free (other flours will also work).
- Lemon – zest and juice for brightness.
- Crispy seaweed (nori) – gives that sea flavour and extra texture.
- Gluten-free breadcrumbs – optional but recommended for a crisp coating.
See the recipe card below for exact quantities and full details.
Substitutions
- Potatoes: Round red or other boiling potatoes can be used.
- Capers: Chopped gherkins work as a milder substitute.
- Chilli: Use chilli powder or red pepper flakes if fresh is unavailable.
- Herbs: Swap dill and parsley for chives, basil or whatever you have.
- Flour: Any binding flour will do if you don’t have chickpea flour.
- Lemon: Bottled lemon juice can replace fresh in a pinch.
- Breadcrumbs: Regular breadcrumbs are fine if you don’t need gluten-free.
Variations
- Spicy: Increase the red chilli or add chilli flakes for more heat.
- Deluxe: Serve with extra chopped herbs, lemon slices and a bed of cooked quinoa or salad.
- Kid friendly: Keep the chilli low or omit it and use breadcrumbs for a familiar crunchy finish. Serve with favourite dips.
How to make Vegan Fishcakes
Step 1: Roughly chop the potatoes (no need to peel) and boil for about 10 minutes until soft.
Step 2: While the potatoes cook, finely chop the capers, red chilli, dill, parsley and crisp seaweed.
Step 3: Drain the potatoes and transfer to a large bowl. Add a couple of glugs of olive oil, a pinch of salt and pepper, and mash until mostly smooth.
Step 4: Stir in the capers, chilli, parsley, dill, chickpea flour, lemon zest and juice, and the chopped seaweed until evenly combined.
Step 5: Shape the mixture into cakes by hand. Spread breadcrumbs on a plate and press each cake into the crumbs to coat.
Step 6: Heat a frying pan with a generous splash of olive oil and fry the cakes for a couple of minutes on each side until golden and crisp. Alternatively, air fry at 200°C for about 12 minutes or bake at 200°C for 20 minutes.
Hint: You do not need to peel the potatoes for this recipe.
Leftovers
Store leftover fishcakes in an airtight container in the fridge for 2–3 days. They can be frozen for up to 3 months; cool completely, freeze in a tight container or bag, then thaw and reheat in a pan or oven until piping hot.
Recipe FAQs
This version uses a base of mashed potatoes combined with capers, chilli, fresh herbs, chickpea flour, lemon and crispy seaweed to mimic a seafood-like flavour. Breadcrumbs give a crunchy coating.
For a non-fish alternative, these vegan fishcakes offer a satisfying, savoury option that replaces fish with seaweed and other flavourful ingredients.
Traditional fishcakes contain fish, but this recipe is fully vegan, using plant-based ingredients to recreate similar textures and flavours.
Too much moisture can cause them to break. Drain potatoes well, keep the proportions as directed, and use a binder like chickpea flour to help them hold together.
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Vegan Fishcakes
Ingredients
- 1 kg white potatoes (Maris Piper recommended)
- Olive oil
- 1 heaped tbsp capers, finely chopped
- 1/2 red chilli, deseeded and finely chopped
- Handful fresh dill, finely chopped
- Handful fresh parsley, finely chopped
- 30 g chickpea flour (other flour should work)
- Juice and zest of 1/2 lemon
- 10 g crispy seaweed (nori)
- Gluten-free breadcrumbs (optional)
Instructions
- Roughly chop the potatoes (no need to peel) and boil for about 10 minutes until tender.
- Meanwhile, finely chop the capers, red chilli, dill, parsley and seaweed.
- Drain the potatoes and transfer to a large mixing bowl. Add a couple of glugs of olive oil, season with salt and pepper, and mash with a fork.
- Stir in the capers, chilli, parsley, dill, chickpea flour, lemon juice and zest, and seaweed until well combined.
- Shape the mixture into cakes, press into breadcrumbs to coat if using.
- Fry in a pan with a generous amount of olive oil for a few minutes each side until golden. Alternatively, air fry at 200°C for 12 minutes or bake at 200°C for 20 minutes.
Notes
Step-by-Step Photos: Photos in the post illustrate each stage.
Substitutions & Variations: Options are listed in the post above.
To Store: In an airtight container in the fridge for 2–3 days. Reheat gently in a pan or the oven.
To Freeze: Cool completely, then freeze for up to 3 months. Thaw before reheating.
Tips: No need to peel potatoes. Increase chillies if you like more heat. Crispy seaweed is widely available in supermarkets.
Nutrition
Calories: 114 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 0.4 g | Fiber: 3 g | Sugar: 2 g
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