Eat Well For Less? where VMHQ’s favourite UK Masterchef judge Gregg Wallace and a mate go into people’s houses who are spending outrageous amounts of money on their weekly shop, and help them figure out how to cut it down.
There has been a lot of fish products spoken about and when fish cakes kept getting mentioned I found myself desperately craving the lemony mashed potato fried cake part of it all and wound up in the kitchen whipping these up for dinner. Behold: Vegetarian fish cakes!
survival prepper pantry (too lazy) so I gave them a miss.
In place of the fish chunks, I used half a can of cannellini beans, and just mashed them a little bit to retain slight texture. They have about zero flavour so if you/the fam aren’t into beans you can rest assured you won’t bite into these and cry. Both my fussy kids ate these and I did mental cartwheels from the excitement of it all.
They are also incredibly cheap to make – potatoes, beans, lemon, egg, salt, flour is the base of it, which you can customise according to what you have on hand. I love a bit of green onion and parsley.
Got a craving for the lemony mashed potato fried cakes part of fish cakes? Me too. These vegetarian fish cakes should fill the gap.
- 200g cannellini beans, rinsed and drained
- 4 Large potatoes, boiled and mashed
- 2 Large eggs
- 1/2 Medium lemon, zested
- 2 tablespoons plain flour
- 1 cup cornmeal polenta
- 1/2 cup finely diced celery (optional)
- 2 Small shallots, finely diced (or regular onion)
- 2 stalks green onions, sliced thinly
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley (dried is fine, just use a little less)
- In a large bowl, roughly mash the cannellini beans.
- Add the rest of the ingredients (except cornmeal) and stir to combine.
- Form into patties, roll in the cornflour, and chill in the fridge (overnight is best, but I made some after 30 minutes and they were great).
- Heat a large pan over medium heat, and add some butter and olive oil. Fry patties gently for about 8 minutes each side until golden and crispy, and cooked through.
- Serve with an extra wedge of lemon and your favourite sauce.