No fish were harmed in any way in the making of this gluten free recipe! These delightful delicacies are crispy on the outside, lush and creamy on the inside and taste surprisingly like my traditional fish cakes recipe made with potato and cod but without one speck of actual fish.

I am happy to report that these gluten free vegan fish cakes surpassed my expectations. They were simple to prepare, absolutely wonderful to eat and even with the purchase of kelp and nutritional yeast, a lot less expensive than if I had made them with cod.

So what do you call a fish cake that is entirely fish free? I just called it “dinner”.

Gluten Free Vegan Fish Cakes Recipe

Ingredients

2 medium potatoes, approximately ¾ 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)
½ cup Vegenaise Tartar Sauce plus more for serving
¼ cup nutritional yeast
1 teaspoon powdered kelp
1 teaspoon hot Hungarian paprika
1 teaspoon kosher or sea salt
½ teaspoon pepper
1 large zucchini, grated (approximately 3 cups grated)
1 cup gluten free flour – use divided
Grapeseed or other vegetable oil for frying

Directions

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, ½ cup Vegenaise Tartar Sauce, nutritional yeast, powdered kelp, paprika, salt and pepper and pulse until almost smooth. Transfer the mixture into 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 ½ cup gluten free flour and stir to combine. The mixture will be soft and sticky. Put the remaining ½ cup of flour on a plate.

Pour about ¼ inch of 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 them well and then flatten into a patty about 3 inches wide and ½ inch thick. Carefully add the patties to the hot 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.

A gluten free recipe that makes 8 vegan fish cakes.

Many people think that spices last forever but they actually only have a shelf life of about six months or so before they start to lose their flavor. Go through your spice cabinet and replace your dried herbs and spices on a regular basis. Your palate will thank you!