Baked ‘Fish’ Cakes With Lemon Herb Mayo [Vegan]

Whenever I spotted fish or crab cake offerings on a restaurant menu, my instincts dictated that I would place an order for one of these indulgent dishes. While living a vegan lifestyle has its drawbacks, the awareness of how certain animal-derived products are created often prompts me to reevaluate my cravings and make a more informed choice. During my experimentation with this recipe, I encountered numerous errors and setbacks. Initially, I utilized a single nori sheet, finding it insufficiently fishy; subsequently, I experimented with small increments of miso, ultimately determining that two teaspoons proved to be the optimal quantity. Considering a lighter, healthier alternative to traditional pan-fried options, I opted for a more nutritious approach. I blended in the remaining parsley and green onions, transforming the sauce into a lovely pale green hue. I’m confident that others will appreciate this delightful experience just as much as I do.

Contents

Baking ‘Fish’ Cakes with a Zesty Twist: A Vegan Delight [Lemon Herb Mayo Included]Vegan “fish” cakes with a twist: baked, not fried, and served with zesty lemon herb mayo. Here’s what you’ll need: * 1 can chickpeas (drained and rinsed) * 1/2 cup panko breadcrumbs * 1/4 cup finely chopped onion * 2 cloves garlic, minced * 1 tablespoon freshly squeezed lemon juice * 1 teaspoon Dijon mustard * 1/2 teaspoon smoked paprika * Salt and pepper to taste * 1 egg replacement (e.g., flaxseed or chia seeds mixed with water) * Fresh parsley, chopped (optional) * Lemon herb mayo ingredients below Basking in the Flavors of the Sea: Vegan ‘Fish’ Cakes with Zesty Twist Notes Nutritional Information

Baking ‘Fish’ Cakes with a Zesty Twist: A Vegan Delight [Lemon Herb Mayo Included]

Vegan “fish” cakes with a twist: baked, not fried, and served with zesty lemon herb mayo. Here’s what you’ll need:

* 1 can chickpeas (drained and rinsed)
* 1/2 cup panko breadcrumbs
* 1/4 cup finely chopped onion
* 2 cloves garlic, minced
* 1 tablespoon freshly squeezed lemon juice
* 1 teaspoon Dijon mustard
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
* 1 egg replacement (e.g., flaxseed or chia seeds mixed with water)
* Fresh parsley, chopped (optional)
* Lemon herb mayo ingredients below

2 1/2 cups cooked chickpeas
Two sheets of roasted nori, carefully snipped into bite-sized morsels using a pair of scissors.
2 tablespoons white miso
3 tablespoons eggless mayo
3 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
3 cracks of black pepper
One green onion, using only the pale green and green parts, finely chopped.
2 tablespoons minced flat parsley
Three tablespoons plus one-half cup of panko crumbs.

1/4 cup vegan mayo
1 tablespoon fresh lemon juice
2 tablespoons fresh minced parsley
One green onion, trimmed to use only the green and light green parts, finely chopped (about 1 tablespoon), with an additional 1 tablespoon of thinly sliced green onion reserved for garnish.
1/4 teaspoon kosher salt
2 cracks of black pepper

Basking in the Flavors of the Sea: Vegan ‘Fish’ Cakes with Zesty Twist

Preheat oven to 375°F.
Process 1 cup of chickpeas at a time in a food processor until they reach a coarse texture, similar to a meal. You don’t mind a little texture in your chickpea experience – a few rough edges here and there aren’t a deal-breaker, as long as they’re not overwhelming the overall creamy vibe. Combine the chickpea batches in a large bowl until they’re fully processed and smooth.
Cut nori sheets into bite-sized fragments using a pair of scissors, then incorporate them into the mixture of chickpeas. Whisking in a small bowl, combine miso, mayonnaise, lemon juice, salt, and pepper until thoroughly blended. With the chickpeas added, use a spatula to gently combine all the ingredients until they are well incorporated.
Adding the onions, parsley, and 3 tablespoons of panko breadcrumbs, stir until a harmonious blend is achieved.
Position the remaining panko crumbs in a shallow bowl or pie plate. Line a baking sheet with parchment paper for effortless cleanup and easy food release.
Utilizing a 1/4 cup measuring cup, accurately gauge the chickpea mixture and gently compress the contents to achieve a precise volume. Remove the mixture from the cup and shape it into a patty approximately 2 to 2.5 inches in width. Gently press each side of the food item into a layer of finely ground panko crumbs, then place the crumb-coated pieces onto a parchment-lined baking sheet with precision. Reinforce the remaining concoction. I obtained a total of nine small cakes: eight measuring 1/4 cup in volume and a single slightly smaller one. Bake at 375°F (190°C) for 15-17 minutes, or until the desired level of golden brown is achieved.
As the cakes are baking in the oven, prepare the accompanying sauce to elevate the dessert’s flavor and texture. Blend all ingredients together in a high-powered processor or blender until extremely smooth, scraping down the sides of the bowl as needed. Allow the cakes to cool before serving.
Carefully transfer the delectable cakes to a serving plate, then drizzle with a rich and velvety sauce before garnishing with a sprinkle of fragrant chives. Serve with lemon wedges.