Delicious Vegan Fishcakes made with chickpeas, herbs, and served with homemade mayonnaise. This recipe was demonstrated at Vegan Life Live and makes 6 fishcakes.
1: To make the flax egg, add flax seeds to a small bowl with 2 tbsp of tap water and stir. Set aside.
2: Open the tins of chickpeas, drain and rinse, then mash in a mixing bowl.
3: Add chopped red onion, minced garlic, and parsley to the mixing bowl. Cut nori sheets into small pieces and add them as well.
4: Add juice of the lemon, dill, paprika, salt, pepper, and the flax egg. Combine ingredients until well mixed.
5: Shape the mixture into 6 patty-like fishcakes.
6: Heat oil in a frying pan on medium-high heat and fry 3 or 4 cakes at a time for 5 minutes on each side until golden brown.
7: For mayonnaise, blend silken tofu, lemon juice, mustard, salt, and pepper for 10 seconds, then add vegetable oil in two parts and blend until smooth.
8: Serve the cakes with the homemade mayonnaise and a salad.
