"Fish" Cakes And Sauce
Delicious fish cake alternative using soyameat or TVP, with savory seasonings and a crispy coating, ideal for vegetarians and those seeking hearty, flavorful meals.
Ingredients
Instructions
- Grind soyameat, celery, and onion together.
- Combine the ground mixture with tartex, egg whites, salad dressing, and paprika.
- If the mixture is too moist, thicken with corn flake crumbs.
- Form the mixture into patties and roll in corn flake crumbs.
- Bake on a cookie sheet at 350°F for 20 to 25 minutes.
- Serve with sauce.
Tips & Substitutions
For a lighter version, consider substituting the egg whites with aquafaba, the liquid from canned chickpeas, to bind the ingredients. If you can't find tartex, hummus can be a great alternative. Adjust the paprika according to your taste; for a smoky flavor, try smoked paprika. You can also add finely chopped herbs like dill or parsley for extra freshness.
Serving Suggestions
These fish cakes pair beautifully with a tangy dipping sauce such as tartar sauce or a lemon aioli. Serve them alongside a fresh green salad or steamed vegetables for a complete meal. For a hearty side, consider serving with Jolly Rice, which complements the flavors well and adds a nice texture.
Storage & Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes until heated through. This helps maintain their crispiness, unlike microwaving, which can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of "Fish" Cakes And Sauce contains roughly 297 calories, with 7g protein, 49g carbohydrates, and 9g fat. It is an excellent source of vitamin A (45% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these fish cakes ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator for up to 24 hours. Form the patties just before baking for the best texture. You can also freeze the uncooked patties; just thaw them in the fridge overnight before baking.
What can I use instead of soyameat?
If you're looking for a substitute for soyameat, try using canned chickpeas or lentils that have been mashed. This will add a different texture but still provide the necessary protein. You can also use finely chopped mushrooms for an earthy flavor.
How can I make these fish cakes spicier?
To add some heat, mix in a pinch of cayenne pepper or a few dashes of hot sauce into the mixture. If you enjoy a kick, consider serving with a spicy remoulade sauce on the side. This can elevate the dish and provide a delightful contrast to the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).