SMOKY FISH CAKE
VEGAN SEAFOOD

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INGREDIENTS :

  • 2 medium potatoes approximately 3/4 of a pound (or use 1 cup leftover mashed potatoes)

  • 1 (15-ounce) can white beans rinsed and drained (or use 2 cups cooked white beans)

  • 1/2 cup Vegenaise Tartar Sauce plus more for serving

  • 1/4 cup nutritional yeast

  • 1 teaspoon powdered kelp

  • 1 teaspoon hot Hungarian paprika

  • 1 teaspoon kosher or sea salt

  • 1 teaspoon Danwood Smoky Powder®

  • 1/2 teaspoon pepper

  • 1 large zucchini grated (approximately 3 cups grated)

  • 1 cup gluten free flour divided

  • Danwood Smoked Oil® for frying

INSTRUCTIONS :

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  • Peel and cut the potatoes into small chunks, place in a small saucepan filled with cold, salted water.

  • Bring to a boil and let cook until very tender - about 10 minutes.

  • Rinse under cold water and put in a food processor with the beans, 1/2 cup Vegenaise Tartar Sauce, nutritional yeast, powdered kelp, paprika, salt, pepper, Danwood Smoky Powder® and pulse until almost smooth.

  • Transfer the mixture into a mixing bowl. (If using leftover mashed potatoes, just add to the food processor with the other ingredients.)

  • Place the grated zucchini in a clean kitchen towel (or paper towels) and squeeze out any excess liquid.

  • Stir into the potato/bean mixture. Add 1/2 cup gluten free flour and stir to combine. The mixture will be soft and sticky. Put the remaining 1/2 cup of flour on a plate.

  • Pour about 1/4 inch of Danwood Smoked Oil® into a large skillet and heat over medium heat until a little flour thrown into the pan sizzles immediately.

  • With wet hands shape the mixture into 8 equal sized balls, about 1/3 cup each. The balls will be soft but don't worry, they firm up when cooked.

  • Roll each ball in the flour, coating well, and then flatten into a patty about 3 inches wide and 1/2 inch thick.

  • Carefully add the patties to the hot Danwood Smoked Oil® in batches (do not over-crowd the pan) and cook for 3-4 minutes per side or until golden brown. Serve hot with more Vegenaise Tartar Sauce.

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No fish were harmed in any way in the making of this smoky and gluten free recipe ! These delightful delicacies are crispy on the outside , lush and creamy on the inside and taste surprisingly without one speck of actual fish .