Fish Recipe

Chickpeas: Cooked and mashed to create the base of the patties.

Breadcrumbs: Used to bind the mixture together; opt for gluten-free if needed.

Nori flakes: Adds a fishy flavor to the patties.

Soy sauce: Provides a savory umami taste.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the mix.

Lemon juice: Freshly squeezed to add a zesty brightness.

When forming the fish-shaped patties, make sure to press the mixture firmly to ensure they hold their shape during baking. If the mixture feels too dry, add a little more lemon juice or a splash of water to achieve the right consistency. Additionally, for an extra crispy texture, you can lightly spray the patties with cooking oil before placing them in the oven.

• cooked and mashed chickpeas - Substitute with cooked and mashed white beans: White beans have a similar texture and mild flavor, making them a great alternative to chickpeas.

• gluten-free breadcrumbs - Substitute with crushed rice crackers: Crushed rice crackers provide a similar crunchy texture and are naturally gluten-free.

• nori flakes - Substitute with dulse flakes: Dulse flakes also offer a seaweed flavor that mimics the taste of fish, making them a suitable replacement for nori flakes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and robust flavor, enhancing the dish similarly to onion powder.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• Allow the fish patties to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled patties in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain their crispy texture.
• For freezing, arrange the cooled patties on a baking sheet in a single layer. Freeze for 1-2 hours until solid. This prevents them from sticking together.
• Transfer the frozen patties to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat from frozen, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until heated through and golden brown.
• Serve immediately with your favorite vegan tartar sauce or lemon wedges for a delightful meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover fish patties on a baking sheet.
  3. Lightly brush them with a bit of olive oil to keep them moist.
  4. Cover the baking sheet with aluminum foil to prevent drying out.
  5. Bake for about 10-15 minutes, or until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegan butter to the skillet.
  3. Place the fish patties in the skillet.
  4. Cook for about 3-4 minutes on each side, or until they are warmed through and have a nice crispy exterior.

• Microwave Method:

  1. Place the fish patties on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fish patties in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the fish patties on the toaster oven tray.
  3. Heat for about 10 minutes, flipping halfway through, until they are warmed through and slightly crispy.

• Oven: Used to bake the fish-shaped patties at 375°F (190°C) until they are golden brown.

• Mixing bowl: Used to combine mashed chickpeas, breadcrumbs, nori flakes, soy sauce, garlic powder, onion powder, and lemon juice.

• Baking sheet: Used to place the fish-shaped patties on for baking.

• Masher: Used to mash the chickpeas to the desired consistency.

• Measuring cups: Used to measure out the chickpeas and breadcrumbs accurately.

• Measuring spoons: Used to measure out the nori flakes, soy sauce, garlic powder, onion powder, and lemon juice.

• Spatula: Used to flip the patties halfway through the baking process.

• Lemon squeezer: Used to extract freshly squeezed lemon juice.

• Parchment paper: Optional, used to line the baking sheet for easier cleanup and to prevent sticking.

Prepare ingredients in advance: Cook and mash the chickpeas ahead of time to save prep time.

Use a food processor: Quickly combine chickpeas, breadcrumbs, and spices using a food processor instead of mixing by hand.

Pre-make patties: Form the fish-shaped patties the night before and refrigerate them, so they are ready to bake the next day.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.