aquafaba, savoury, vegan




For the ‘fish’cakes:
1 pack firm tofu (crumbled)
2 nori sheets (crumbled)
2 spring onions (finely chopped)
1 red chilli (finely chopped)
1 cup aquafaba
1 cup flour
1 cup breadcrumbs
2 tablespoons dried herbs
Salt and pepper
1 tablespoon olive oil

For the lemon sour cream:
1 pack silken tofu
1 teaspoon maple syrup
1 tablespoon olive oil
Zest of 1 lemon
4 tablespoons lemon juice
Pinch of salt

Makes 6-8 fishcakes


1. Add the crumbled tofu, nori sheets, spring onions, red chilli, 3 tablespoons of the aquafaba and 2 tablespoons of the flour to a bowl. Mix to combine. Season with salt and pepper.

2. Place in fridge to chill for at least 30 mins.

3. Combine the dried herbs and breadcrumbs.

3. Taking palm size quantities of the mixture, roll into patties. Dip first in the flour, then in the aquafaba, then in the herby breadcrumb mix.

4. Place on a lined baking tray and drizzle with olive oil.

5. Bake for 20-30 mins on 200 degrees, until breadcrumbs have turned golden.

6. While the fishcakes are baking, make the sour cream. Add all ingredients except the zest to a food processor and process until smooth.

7. Add the lemon zest and chill until fishcakes are done.

8. Serve with lemon wedges.