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The vegan fish cakes are juicy, tender and have a real sea flavor. With a side dish or vegetable salad, they are ideal as a main meal for lunch or dinner. You can find a detailed vegan fish patties recipe with the exact quantities and step-by-step instructions below.
Vegan fish cakes with sea flavor
These vegan fish cakes have the typical taste and aroma of the sea, even though they contain no fish. This is thanks to seaweed. The same applies to the vegan black caviar, the vegan tofu fish, the carrot lox, the vegan tuna salad, the vegan sprats and the vegan Shuba salad.
For the vegan fish cakes, I used nori sheets, which are also known from making sushi. However, you can also use other seaweeds for the recipe. Try it with dulse flakes or wakame, for example.
Ingredients for the recipe
Tofu
Natural tofu has a neutral taste and absorbs the taste and aroma of the seaweed and spices well. It also gives the vegan patties a tender and juicy texture.
Potatoes
Boiled potatoes bind the mixture and ensure that the vegan fish cakes are stable. If possible, prepare the jacket potatoes the day before.
Instead of jacket potatoes, you can use mashed potatoes that you may have left at home. However, it must be well cooled and not freshly cooked.
Seaweed
Seaweed ensures that the vegan fish cakes also taste like fish. Nori sheets are used for this in my recipe. Alternatively, you can use dulse flakes and wakame.
Fish seasoning
I have used a ready-made fish spice for the vegan patties. You can also make your own spice mix. Suitable spices include onion, garlic, ginger and turmeric powder, smoked paprika, black pepper, grated nutmeg, dried thyme, mustard seeds, dried marjoram, orange and lemon zest, dried parsley and dill, sea salt.
Flaxseeds
Flaxseeds are used as an egg substitute in the recipe. They must be soaked in warm water beforehand. I have also used them in my carrot fritters recipe and kidney bean burger recipe.
I used whole flaxseeds and ground them finely in a blender. Alternatively, you can also use ready-made ground flaxseeds.
Mix in flour
These vegan fish patties have a very tender consistency. If you want them firmer, mix some flour into the tofu potato mixture.
Roll in flour
For a crispy top layer, you can roll the vegan fish cakes in flour or breadcrumbs before frying. This also helps them to keep their shape better.
How to serve vegan fish cakes?
The vegan fish cakes taste delicious with tartar sauce and a vegetable salad. You can serve them with a side dish as a main meal. Potato fries, for example, go perfectly with them.
The vegan fish patties also taste delicious cold, just like the lentil patties, kidney bean fritters or red lentil patties. Enjoy them in wholemeal bread rolls or hamburger buns.
These vegan fish patties are
- juicy,
- tender,
- soft,
- spicy,
- delicious,
- with sea flavor,
- very tasty,
- aromatic,
- filling,
- vegan – without fish and without eggs,
- healthy,
- delicious hot and cold,
- quick and easy to prepare,
- perfect as a main course with a side dish or salad.
How to make vegan fish cakes: tips and tricks
- Use different spices to suit your taste for the recipe.
- Be sure to pat the tofu dry. Leave the jacket potatoes to steam and cool. It is best to cook the potatoes the day before and keep them in the fridge overnight. This will prevent the vegan fish mixture from becoming too moist so that the patties keep their shape better. For a firmer consistency, you can mix a little flour into the tofu potato mixture.
- For more flavor and aroma, you can mix the grated tofu with ground nori leaves and spices and leave to stand for about 1 hour before adding the remaining ingredients.
- Form small, flattened patties if possible. They are easier to turn when frying and cook more quickly.
- To make the vegan fish cakes taste crispy on the outside and have a more stable consistency, you can roll them in breadcrumbs before frying.
- Do not use too much vegetable oil to fry the vegan fish patties. Otherwise they could become too soft and fall apart.
- When they are fried and while they are still hot, the vegan fish cakes are very soft. Once they have cooled down, they become a little firmer.
Have you made vegan fish cakes using this recipe? I look forward to your results, your star rating and your comments below on how you liked them.
Also try these delicious vegan patties recipes:
- Oatmeal patties vegan – crispy outside, juicy inside
- Vegan pea fritters – oven baked
- Mountain lentil fritters – vegan recipe with few ingredients

Vegan fish cakes
Ingredients
- 400 g natural tofu
- 360 g potatoes with skin
- 3 nori sheets
- 2 tbsp fish spice or to taste
- 2 tbsp flaxseeds
- 4 tbsp warm water
- vegetable oil to grease the pan
Instructions
- Cook potatoes with skin in water, drain the water, leave the jacket potatoes in the saucepan on the hot stove for approx. 10 minutes to evaporate and then leave to cool completely.
- Finely grind flaxseeds and place in a small bowl.
- Pour warm water over the flaxseeds, stir thoroughly and leave to soak for approx. 15 minutes.
- Finely chop nori sheets in a blender.
- Pat natural tofu dry and grate it coarsely into a large mixing bowl using a grater.
- Add the shredded nori sheets and fish spice to the tofu and mix.
- Peel the potatoes, grate them coarsely with a grater and add them to the tofu.
- Add the flaxseeds mixture and mix to a homogeneous, firm mass.
- Form small, flattened patties from the tofu potato mixture.
- Grease the pan with vegetable oil and heat it up.
- Fry the vegan fish cakes in the pan over a low to medium heat until golden brown on both sides, turning them carefully.
- Leave the vegan fish patties to cool slightly.
Notes
- Use different spices to suit your taste.
- Be sure to pat the tofu dry. Leave the jacket potatoes to steam and cool. It is best to cook the potatoes the day before and keep them in the fridge overnight. This will prevent the vegan fish mixture from becoming too moist so that the patties keep their shape better. For a firmer consistency, you can mix a little flour into the tofu potato mixture.
- For more flavor and aroma, you can mix the grated tofu with ground nori leaves and spices and leave to stand for about 1 hour before adding the remaining ingredients.
- Form small, flattened patties if possible. They are easier to turn when frying and cook more quickly.
- To make the vegan fish cakes taste crispy on the outside and have a more stable consistency, you can roll them in breadcrumbs before frying.
- Do not use too much vegetable oil to fry the vegan fish patties. Otherwise they could become too soft and fall apart.
- When they are fried and while they are still hot, the vegan fish cakes are very soft. Once they have cooled down, they become a little firmer.
- Take note of the detailed tips and tricks for preparing the vegan fish cakes at the top of the article.
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