Vegan fish cakes

Postcard from the Viking Ship Museum near Copenhagen.

Postcard from the Viking Ship Museum near Copenhagen. Also: vegan fish cakes!

After vacationing in Denmark, I realized something. While there were fabulous vegan restaurants, none of them had vegan takes on traditional Danish food (at least none that I’ve found.)

Since I didn’t find a Vegan Viking restaurant, I decided to try to make my own. Fish cakes were popular on all the restaurant menus I saw, and I figured they’d be the easiest to convert.

One note: these tend to be on the sweet side (which was what I was aiming for!) but you can control the sweetness by adding more salt, or using less parsnips. However, parsnips do give these cakes a great texture, and I was really happy with how the recipe turned out. They’re tasty, and very filling. Next time, I’d like to try making them with other root veggies, such as rutabaga.

Also, while I tried using dried kelp, that kitchen adventure was… just interesting. One of the recipes I looked at for inspiration called for kelp extract, which I couldn’t find in Poland. Luckily, I had a bunch of fish cakes made, and I also had dried seaweed as a backup. For a better taste, I suggest adding dried seaweed to the mix— and in your breadcrumbs, as I did.

On the left: dried kelp, which didn't make it into the final version.

On the left: dried kelp, which didn’t make it into the final version.

Ingredients

4-5 medium parsnips, diced

2 medium potatoes, chopped

1 can white beans

1 medium onion, diced

4-5 green onions, diced (optional)

lemon, for juice

1 cup breadcrumbs

several stalks fresh dill, diced

4 tablespoons dried seaweed

salt and pepper, to taste

olive oil

Potatoes and parsnips.

Potatoes and parsnips.

  1. Dice the parsnips and potatoes, and roast them for about 40 minutes at 300 degrees.
  2. While the veggies are roasting, dice and saute the onion. When the onion is translucent, add the diced green onion and the dill to cook for just a minute or two.
  3. Let the roasted veggies cool, then mix the beans in with the potatoes and parsnips.

    This would be a good time to buy a blender. :)

    This would be a good time to buy a blender. 🙂

  4. Either mash by hand or use a blender.
  5. Mix in the onions and dill.
  6. Add your spices: chopped dill, 2 tablespoons crumbled dried seaweed, salt and pepper.

    The mixture, before being made into patties...

    The mixture, before being made into patties…

  7. Form into 2 1/2” patties.
  8. Coat each side with a mixture of breadcrumbs and crumbled seaweed.
  9. Fry until golden brown on both sides. Serve with a dash of lemon juice, and some vegan mayo or ketchup.

    Raw fish cakes.

    Raw fish cakes.

And recommended listening, Led Zeppelin’s Immigrant Song:

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients

4-5 medium parsnips, diced

2 medium potatoes, chopped

1 can white beans

1 medium onion, diced

4-5 green onions, diced (optional)

lemon, for juice

1 cup breadcrumbs

several stalks fresh dill, diced

4 tablespoons dried seaweed

salt and pepper, to taste

olive oil

  1. Dice the parsnips and potatoes, and roast them for about 40 minutes at 300 degrees.
  2. While the veggies are roasting, dice and saute the onion. When the onion is translucent, add the diced green onion and the dill to cook for just a minute or two.
  3. Let the roasted veggies cool, then mix the beans in with the potatoes and parsnips.
  4. Either mash by hand or use a blender.
  5. Mix in the onions and dill.
  6. Add your spices: chopped dill, 2 tablespoons crumbled dried seaweed, salt and pepper.
  7. Form into 2 1/2” patties.
  8. Coat each side with a mixture of breadcrumbs and crumbled seaweed.
  9. Fry until golden brown on both sides. Serve with a dash of lemon juice, and some vegan mayo or ketchup.

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One response to “Vegan fish cakes

  1. Pingback: Tasting the unexpectedly delicious: Zagreb | V 8 Mile·

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