Smoked Tofish and Chickpea Cakes with Tangy Tartar Sauce

Are you looking for a protein packed meal? Then I’ve got the recipe for you with these delicious and smoky tofish and chickpea cakes. Flavoured with classic parsley and a hit of nori seaweed for a taste of the sea which evokes memories of childhood holidays in Cornwall. They’re super easy to make, tasty, chunky, protein rich and high in fibre. Pair with the sharp and tangy tartar sauce for a classic supper dish.


For the Tofish Cakes:
225g firm smoked tofu
240g tinned chickpeas (drained)
Small bunch of parsley
1 spring onion (scallion)
1 sheet of seaweed nori crushed up
60g Panko breadcrumbs
Soya or other plant based milk
Salt and pepper
Olive oil for frying

For the Tartar Sauce:
4tbsp vegan mayonnaise
1tsp chopped parsley
1tsp capers
1 pickled gherkin
1tsp fresh lemon juice
Salt and pepper


  1. In a food processor blend 1/3 of the tofu and chickpeas until they form a paste. Scoop out and set aside in a large mixing bowl.
  2. Roughly blend the rest of the tofu and chickpeas leaving it chunky.
  3. Add the chunky mix to the tofu and chickpea paste.
  4. Wash and finely chop the parsley. Add all but a teaspoon to the cake mix. Wash and top and tail the spring onion then chop finely. Add this to the bowl along with the crushed seaweed and salt and pepper to taste.
  5. Thoroughly mix all the ingredients together until well combined and sticks together. If the mix looks a little dry add a little plant based milk.
  6. Split the mix into four cakes. Mould each portion into a fat disk and set on a plate. Refrigerate the cakes for 10 minutes.
  7. Set out two bowls for the next step, one for the breadcrumbs and one for the soya milk.
  8. While the cakes are chilling you can quickly whip up the tartar sauce. Finely chop the gherkin and capers and add to the vegan mayo in a small bowl. Add the parsley and lemon juice and stir to combine. Season with a little salt and pepper to taste.
  9. Take the cakes out of the fridge and dunk first in milk ensuring nicely covered and then in the breadcrumbs until thoroughly coated. Put them back in the fridge for another 10 minutes
  10. Heat a little oil in a frying pan on a medium high heat. Fry the cakes for a couple of minutes on both sides until they are golden brown. When you’re happy with the colour reduce the heat to a medium to medium low temperature and cook for a further 5 minutes per side until heated throughout. Serve hot with the tartar sauce and enjoy!

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