Artichoke FishCakes with Dill Mayo

Name: Artichoke FishCakes with Dill Mayo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 2 spring onions (scallions), roughly chopped; 2 spring onions (scallions), roughly chopped; 180 g/6¼ oz (scant 4 cups) fresh breadcrumbs; 1 x 390 g/13¾ oz can of artichoke hearts, drained and rinsed; 1 tsp dried kelp granules or other seaweed (optional); 1 tsp dried kelp granules or other seaweed (optional); 1 tsp mustard; 4 tbsp Vegan Mayonnaise; 1 x 400 g/14 oz can of chickpeas, drained and liquid (aquafaba) reserved; sea salt and ground black pepper; a few sprigs of fresh dill, chopped; 1 tbsp dried mixed herbs vegetable oil, for frying; sea salt and ground black pepper; 1 lemon, sliced into wedges, to serve

Preparation info

Makes
12

Difficulty
Easy
Ready in
35 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for a light lunch.

Ingredients

1 x 400 g/14 oz can of chickpeas, drained and liquid (aquafaba) reserved
1 x 390 g/

Europe
United Kingdom
Lunch
Vegan

Method

Add the chickpeas, artichokes, 80g/2¾ oz (1½ cups) of the breadcrumbs, spring onions, mayonnaise, mustard, seaweed and mixed herbs to a food processor. Season with a generous pinch of salt and pepper and pulse until everything is chopped and chunky but not smooth. (You can also do this by hand with a potato masher.)
Divide the mixture into 12 equal portions and