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Vegan fishcakes; if you haven't tried cooking with seaweed yet, these are a must!

Vegan fishcakes

I love fish, so cutting it out of my diet was a bit of a hard pill to swallow when I first started eating more plant-based. It was the last thing that I tried to reduce and i'll be honest I do still sometimes order fish if i'm eating out 🥺 

Be kind, no judgement here, we're all on our own journeys and I know I have as many flexitarian readers as I do vegans so I'm sure you'll be understanding. 

However, fish being such a love of mine i thought it'd try a bit of experimenting with fishy alternatives. I've tried jackfruit tuna and i've got to be honest I'm not a huge fan. However seaweed, now this is a winner!

Not only do you get a wonderful seafood flavour, it's also super good for you! Packed with loads of nutrients and also a few that that can be hard to find in a plant-based diet such as B12 & Omega 3! 

Anyway...we'll save seaweed for another day. Today i wanted to talk to you guys about the humble garden pea. So cheap, so easy to cook and so good for you, but it often gets over looked. So here's a whistle stop tour of why peas are so good for you.

 

100g of peas contains: 78kcal |10g carbs | 5.5g protein | 0.7g fat - compared with most other veg that's a decent amount of protein. 

Peas are actually a legume (a seed that grows in a pod). When we think about legumes we think of lentils, chickpeas & beans, but actually garden peas are also legumes and as such have a similar nutritional profile, that means high in protein 🙌

N.B. as with all legumes one portion of peas (1/2 cup) can only count once to your 5 a day. So 1 cup of peas still only counts as 1 of your 5 a day...bummer, but they're still good for you in loads of other ways. 

Peas are also a great source of fibre; together with the protein this helps to slow your digestion of the peas and helps you feel fuller for longer - great if you're trying to lose weight. The fibre in the peas also helps to feed your friendly gut bacteria and promote everything running smoothly through your digestive tract. 

They have a low Glycemic Index which means that you won't get a blood sugar spike and dip after eating peas 👍

And last but certainly not least they're packed full of vitamins & minerals; iron, phosphorus, folate & manganese to name a few. 

Vegan fishcakes

vegan fishcakes

Ingredients

800g peeled & boiled potatoes
200g peas
1 tbsp capers
1-2 red chillis
10g dill
10g chives
1 lemon; zest & juice
10g seaweed (nori sheets)
1/2 tsp salt & pepper to taste
2 tbsp chickpea flour
1 tbsp olive oil

Method

  1. Peel and boil potatoes for 20 mins until soft
  2. Drain & mash
  3. Add peas and further mash (peas don't have to be completely broken down but approx half mashed)
  4. Finely dice the red chilli(s) - add to the mix
  5. Roughly chop the capers - add to the mix
  6. Remove the stalks from the dill and roughly chop - add to the mix
  7. Finely chop the chives - add to the mix
  8. Add zest & juice of the lemon to the mix
  9. Cut the nori sheets into small 1cm squares - add to mix
  10. Mix well to ensure everything is combined and season to taste
  11. Flour your board with chickpea flour
  12. Split the mixture into 6-8 balls, roll into compact balls and then flatten into inch thick patties. 
  13. Heat olive oil in non-stick frying pan, fry the patties for 5-7mins each side on a medium heat, flipping once golden brown. 
  14. Serve with a side of tasty petit pois (top tip, season with black pepper, lemon juice and some fresh chopped parsley), enjoy immediately, store in the fridge for 48hrs or freeze and enjoy a really quick, tasty and nutritious meal next time you don't have time to cook! 🙌

Check out my cook-along where I make this recipe live https://www.facebook.com/newnorm.plantbasedmealplans/videos/1217658645240331

Drop me a comment below if you give this recipe a try or share your creations on instagram @newnorm_plantbased 

Until next week 😘

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