Dive into an ocean of flavor with these delightful chickpea and potato fysh cakes! Infused with fresh dill and a hint of miso, these crispy cakes bring the taste of the sea right to your plate. Perfect for a light lunch or dinner, they’re sure to impress everyone at the table.
You will need
Makes 8
- 1 tin chickpeas, drained and rinsed
- 2 potatoes, peeled and washed
- 3 nori sheets
- 3 tablespoons fresh dill
- 2 teaspoons miso paste
- 1 lemon, juiced
- 1 tablespoon vegan butter
- 1/2 cup olive oil, for shallow frying
For the batter:
- 2 cups plain flour
- 1/4 cup olive oil
- 1 cup oats (blended)
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
Preheat the oven to 180℃.
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Step 2
Peel and cut the potatoes into cubes and place in a saucepan with the lid on, with just enough water to cover them. On the stovetop, cook on high until the water comes to a boil, then simmer for 15 minutes or until the potatoes are tender enough to break apart on a fork.
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Step 3
Drain the potatoes, add the vegan butter, and mash until fluffy.
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Step 4
Drain the chickpeas and rinse well, then place into a food processor and blitz until they are broken up. Make sure not to over blend, as this will result in mushy fysh cakes.
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Step 5
In a blender, add the nori sheets and blitz until they resemble flakes.
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Step 6
In a bowl, mix the blitzed chickpeas, nori flakes, miso paste, dill, salt, pepper and the lemon juice. Using your hands, form 8 patties and place on a clean plate.
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Step 7
Blend the oats for around 1 minute, making sure that they’re blitzed finely, then add into a bowl for the batter. In a separate bowl, add 1 cup of plain flour and slowly whisk together with the oil until you reach batter consistency (if it’s still too thick, continue to whisk adding water). And in a third bowl, add the remaining cup of flour.
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Step 8
With the fysh cakes, coat first into the plain flour bowl, then dip into the batter mixture, and finally into the oat crumb bowl. Once coated completely, put on a baking tray lined with paper. Repeat with all 8 fysh cakes.
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Step 9
For a golden crumb, heat a frypan with enough oil to shallow fry, about 1 cm high. Once the oil has heated, add 4 fysh cakes at a time and cook on each side for 3–4 minutes until golden brown. Once you’ve cooked all the fysh cakes, place them back onto the baking tray and bake in the oven for 20 minutes.
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Step 10
Serve up with your favourite salad and dress with fresh lemon juice. Enjoy!
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Recipe: Koori Kitchen / Georgia Smith
