Something Fishy

These were inspired by Fat Free Vegan’s Crab Cakes. Many thanks.
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These are also based on my crabby cakes with roasty sauce. Apologies for the photo, I didn’t know they’d be so yummy…

For the Fishy Cakes

Two serve two hungry vegans with salad as a main course, or four-six delicate appetites for a starter.

1 20oz, 500g tin of young green jackfruit in water, drained
100g dried haricot beans, soaked over night, boiled for 45 minutes and drained
3 cloves garlic, peeled
1 pinch wakame flakes
1 stalk lemongrass, chopped
Handful of corriander
Juice of one lime
1 tablespoon Thai green curry paste
1 large chilli
Oil to fry

Method
Put the haricot beans, lime juice, paste, garlic, chilli lemongrass and wakame into your food processor and whizz till it has the consistency of rather dry hummus.

Add the jackfruit and whizz again until the jackfruit is shredded but not a paste. The mixture should look slightly disturbingly crab-like. Those little bits are jackfruit, not tiny bones.

Remove from the blender and shape into about 6/7 cakes.

Bake these on a non-stick mat for about an hour at 150c. You can skip this stage but it makes them hold together much better.

Refrigerate them until needed, then fry on both sides until nice and brown.

Thai-style Slaw
A simplified version of this recipe, using the ingredients I have.
1/2 cabbage, shredded
1/2 onion, finely chopped
1 red pepper, finely chopped
Handful of chopped roasted peanuts

Dressing- blend
1 teaspoon peanut butter
1 tablespoon soy sauce
1 teaspoon rice or distilled white vinegar
1 tablespoon toasted sesame oil
1 small apple
Handful sugarsnap peas, finely chopped
1 tablespoon sirracha

Um… Mix it all up. Give it a couple if hours in the fridge, and then half an hour to warm up a bit.

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Mushroom and Cabbage Stew with Potato and Parsnip Latkish, with bonus battered mushrooms

We got a bag full of free mushrooms and there were some vegetables that really needed using up- cabbage, parsnip and potato. This is a very flexible dish- any rich stew would work well, and the Latkish are tolerant of varying proportions or additions.
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I’m pleased with the potato-cakes. They aren’t latkes but they hit the spot.

Latkish

Ingredients
4 medium potatoes
2 medium parsnips
1 large onion
A little oil (optional)

Method
Peel the potatoes and the parsnips and put into the microwave for 10 minutes. This should leave them almost cooked but still hard. Alternatively you could bake them for around half an hour at 200c and peel them afterwards.

Allow them to cool completely and then grate them in a food processor. Grate the onion as well- you’ll probably have to fish a few bigger ungrated bits out at the end but it beats doing it by hand.

Mix everything thoroughly and shape into cakes, leave them to rest on a plate. If you’re letting them sit for any longer than about ten minutes then cover them in clingfilm and put them in the fridge.
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Heat 2 tablespoons of oil on a baking sheet and remove from the oven to place the cakes on it.

Bake at 200c for about an hour until crisp and brown, turning after about ten minutes.

Mushroom and Cabbage Stew

Ingredients
1/2 medium cabbage
600g mushrooms (any kind)
6 cloves garlic
1 medium onion
1 celery stick
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon nutritional yeast
3 tablespoons olive oil
Handful of fresh parsley
Splash of wine or stock

Optional:
Vegan yoghurt (unsweetened)

Method
Clean and slice the mushrooms. Strip the outer leaves from the cabbage and slice into thin long strips. Finely chop the garlic, onion and celery.

Fry the garlic, onion and celery very slowly in the olive oil until just translucent. Then add the cabbage and turn the heat up a little.

When your cabbage is fully cooked and starting to colour, add the mushrooms, herbs and nutritional yeast. Cover and allow to cook for about ten minutes. Alternatively, cover and turn off the heat. Leave till you’re ready to eat before bringing it back up to heat.

Then add a splash of wine or stock and allow to simmer for ten minutes, for a thicker sauce you can add a dollop of vegan yoghurt at the end.

Sprinkle with parsley and serve over the crispy Latkish.

Battered Mushrooms and Seitan Choritzo
Even after making the stew I had mushrooms left over, and some Choritzo left over from Pizza Night… So

I mixed a quick batter:
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2 tablespoons each of:
Polenta
Nutritional Yeast
Self raising flour
1 tablespoon olive oil
Just enough water to make it pourable

Oil to deep fry

And (in this case):
10 mushrooms and
1/2 a Choritzo from Vegan Brunch

Method
You can use this fast batter on anything- halve the mushrooms and cut up the Choritzo.
Dip and fry…
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Serve them with garlic Mayonaise ( I blended 2 cloves with a half quantity of my standard recipe).