Vegan Fish Cakes

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Why You’ll Love This Recipe

I love this recipe because it feels indulgent yet wholesome. The ingredients are simple and easy to find, and the preparation is straightforward. I enjoy how the nori and capers give a subtle seafood taste without being overpowering. These cakes are perfect for dinner, meal prep, or even as a snack. I like serving them with a squeeze of lemon and a dipping sauce to make them extra delicious.

Ingredients

220 g (7.8 oz) banana blossom (400g/14oz tin, drained)
1 tsp (2 tsp) capers roughly chopped
1 sheet nori dried seaweed broken into small flakes
5 g (0.2 oz) chives finely chopped
1 tsp lemon juice
pinch salt and black pepper
100 g (3.5 oz) mashed potato
50 g (1.8 oz) panko breadcrumbs
1 tbsp olive oil plus some to grease the tray

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking tray with olive oil.
2. I drain and rinse the banana blossom, then gently shred it into flakes with my hands to mimic fish texture.
3. In a mixing bowl, I combine the banana blossom with capers, nori flakes, chives, lemon juice, salt, and pepper.
4. I mix in the mashed potato until everything is well combined and can be shaped.
5. I form the mixture into small patties, about the size of my palm.
6. I coat each patty in panko breadcrumbs, pressing lightly so they stick.
7. I place the patties on the baking tray, brush the tops with olive oil, and bake for 20–25 minutes, flipping halfway through, until golden and crisp.
8. I let them cool for a couple of minutes before serving.

Servings and Timing

This recipe makes around 6–8 cakes, depending on size. It usually takes me 15 minutes to prep and about 25 minutes to cook, so the total time is around 40 minutes.

Variations

Sometimes I pan-fry the cakes instead of baking them for an extra-crispy crust. I also like adding a little Dijon mustard or dill to the mixture for a flavor boost. If I want them spicier, I mix in chili flakes or a touch of hot sauce. For a gluten-free version, I swap the panko for gluten-free breadcrumbs.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for 8–10 minutes so they stay crisp. I can also freeze the uncooked patties on a tray, then transfer them to a freezer bag and cook them straight from frozen, adding a few extra minutes to the baking time.

FAQs

What is banana blossom and why use it?

Banana blossom is the flower of the banana plant, and I love using it because it has a naturally flaky texture that mimics fish.

Can I fry these instead of baking?

Yes, I often pan-fry them in a little oil until golden and crispy on both sides.

How do I make them gluten-free?

I just replace the panko breadcrumbs with a gluten-free version.

Can I prepare them ahead of time?

Yes, I shape the patties and keep them in the fridge for up to 24 hours before cooking.

What sauces go well with vegan fish cakes?

I like them with vegan tartar sauce, lemon mayo, or even a spicy aioli.

Can I use fresh banana blossom instead of canned?

Yes, but I make sure to boil it first to soften before using it in the recipe.

Do these cakes taste fishy?

They don’t taste exactly like fish, but the nori and capers give them a nice ocean-like flavor.

Can I serve them as a main dish?

Absolutely, I often serve them with salad, roasted vegetables, or chips for a full meal.

How do I stop them from falling apart?

I make sure the mixture isn’t too wet and that the mashed potato helps bind everything together.

Can I freeze cooked fish cakes?

Yes, I let them cool completely, then freeze. To reheat, I bake them straight from frozen until warmed through.

Conclusion

These Vegan Fish Cakes are one of my favorite plant-based comfort foods. I love how the banana blossom gives them that flaky texture while the seasonings bring out a seafood-inspired taste. They’re easy to make, versatile, and satisfying enough to enjoy as a snack or a full meal. Every time I make them, they remind me that vegan food can be both simple and indulgent.

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