Vegan fish cakes

These vegan crab cakes with chickpeas and artichokes are super delicious and very easy to make. They make such a great vegan fish alternative!

This is a twist on a similar fish cake recipe I made before. I changed a couple of ingredients to make it even easier and quicker to make. I got all ingredients from a supermarket. The flavour is absolutely incredibly. Even if you don't like fish you will love this recipe. It's full of flavour and very comforting, especially on colder days. My vegan fish cake recipe is also a great treat on a Sunday when you just want to relax and enjoy good food.

These Vegan Fishes Cakes are inspired by Thai fish cakes. I paired these with sweet chilli sauce for dipping and with an added tang from the squeeze of lime.

These vegan crab cakes are golden brown, crispy, flaky and loaded with fresh flavors! Made with hearts of palm and chickpeas.

These vegan crab cakes are so delicious, you’ll question if they’re actually plant-based! They're crunchy on the outside, yet moist and bursting with flavor on the inside! Paired with my dill remoulade, these crabless cakes make for the perfect appetizer or main that’s sure to please seafood lovers and vegans alike!

Thai style vegan fish cakes. This meal incorporates Thai inspired flavours with a flaky texture for a delicious mock meal. Perfect with sweet chili sauce.

fitgreenmind on Instagram: VEGAN “FISH” CAKES✨ Easy, healthy, delicious... 😍 These vegan fish cakes are very easy to make and really healthy! Especially combination…

This simple copycat Vegan Fish Burger is coated in crispy breadcrumbs and filled with a flaky and succulent fishy tofu fillet. Healthy, gluten-free and plant-based and the ideal dinner to wow your friends and family!

Just 9 ingredients and super-easy to make. Can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, creamy, and next-level good!

These Vegan Fishes Cakes are inspired by Thai fish cakes. I paired these with sweet chilli sauce for dipping and with an added tang from the squeeze of lime.