Sareta’s Ocean Cakes

Name: Sareta’s Ocean Cakes
Total time: 25 min
Ingredients: 1 x 400 g/1 oz can artichoke hearts in brine or water (both work); 1 x 400 g/1 oz can artichoke hearts in brine or water (both work); 1 spring onion/scallion ½ celery stalk (approximately 30 g/1 oz); 1 spring onion/scallion ½ celery stalk (approximately 30 g/1 oz); 1 spring onion/scallion ½ celery stalk (approximately 30 g/1 oz); Handful of fresh dill; 8 (drained) capers; 2 teaspoons nori sprinkles (optional); 1 x 400 g/1 oz can chickpeas/garbanzo beans; 1 x 400 g/1 oz can chickpeas/garbanzo beans; 1–2 tablespoons vegetable oil; ¼ teaspoon sea salt; Watercress salad or fresh dill; Watercress salad or fresh dill; Simple Pea Purée; Vegan Tartar Sauce; Lemon wedges; Homemade Chips; 2 tablespoons Dijon mustard; 2 tablespoons caper brine; 3 tablespoons chickpea/gram flour; 2 tablespoons vegan mayonnaise; 1 teaspoon smoked paprika; 3 tablespoons chickpea/gram flour; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“I made these for a tasting session with the Fuller’s pubs team when we were trialling dishes for a fundraising item for their menu. They were blown away by how you can create fishy-tasting dishes with nothing but wholefood, plant-based ingredients. Fish populations are at an all-time low with numerous reports predicting there’ll be no fish left in the oceans by 2050 unle

Ingredients

Starter
Gluten-free
Vegan

Ingredients

Method