Swedish fishcakes | Wallenbergare | Vegan-Gluten free
Uppdaterat: 16 mars 2021
Hello my lovelies! This week I wanted to focus on the flavour from the sea and my inspiration stemmed from creating a vegan sandwich cake (smörgåstårta) which I posted last week. I was wondering how I could recreate more dishes into vegan versions and today I wanted to share how to make a Swedish fishcake and it turned out so delicious and you can freeze them for 2-3 months and fry them up when you fancy.
What you need for patties:
400g firm tofu
1/2 dl (0.2 cups) vegan cuisine
2-3 dl (0.8-1.2 cups) gluten free panko breadcrumbs
1 grounded nori sheets
2-3 tbsp nutbutter
1 tsp cayenne pepper
2 tsp sea salt
3 tbsp lemon juice
50g chopped parsley
50g chopped dill
1 tsp Spice mix listed below
What you need for spice mix:
1 part ground allspice
1 part ground cloves
1 part ground nutmeg
2 part ground white pepper
With food processor:
Begin with juicing your lemon and chop up the dill, parsley and break the tofu roughly.
Next add the following to your food processor tofu, nori, nut butter, lemon juice,
parsley, dill, vegan cuisine and seasoning. Mix up in the blender until it looks coarse.
Next create your patties, this should make about 4-6 of them. Coat them in the panko breadcrumbs before frying them at a medium high heat about 4-5 min on each side.
Without food processor:
Begin with juicing your lemon and chop up the dill and parsley. Ground up the nori sheets in a pestle and mortar. Into a bowl break up your tofu into small pieces and add the following nori, nut butter, lemon juice, parsley, dill, vegan butter, soy cuisine and seasoning. Stir until combined and then follow the step above.
If you want to make the sauce you need the following:
2-3 dl (0.8-1.2 cups) vegan cuisine
2 tbsp seaweed caviar
1/2 cube of vegetable stock
A handful of dill
Add the vegan cuisine into a pot and bring to a boil on medium high heat then add the cube and stir until dissolved. Add the seaweed caviar and chopped dill, simple and delicious.
This is usually served with mashed potatoes and butter coated peas.