Ocean Cakes

Ingredients

• 1 x 400 g/14 oz can chickpeas/garbanzo beans  
• 1 x 400 g/14 oz can artichoke hearts in brine or water (both work)  
• 1 spring onion/scallion  
• ½ celery stalk (approximately 30 g/1 oz)  
• handful of fresh dill  
• 8 (drained) capers  
• 2 teaspoons nori sprinkles (optional)  
• 2 tablespoons caper brine  
• 2 tablespoons Dijon mustard  
• 2 tablespoons vegan mayonnaise  
• 3 tablespoons chickpea/gram flour  
• 1 teaspoon smoked paprika  
• ¼ teaspoon cayenne pepper  
• ¼ teaspoon black pepper  
• ¼ teaspoon sea salt  
• 1-2 tablespoons vegetable oil  

Method

First prep the ingredients. Drain and rinse the chickpeas/garbanzo beans and artichoke hearts. Finely dice the artichoke hearts into small, stringy pieces. Cut the spring onion/scallion and celery into small discs. Finely chop the dill. Quarter the capers. 

In a bowl, mash the chickpeas until almost smooth. Add the artichoke pieces and all the rest of the ingredients – except the vegetable oil – to the bowl and stir to combine. The mixture should be smooth but not sticky. If it’s too sticky, add an extra ½ teaspoon of chickpea/gram flour to bind it. You can taste it at this stage – it should be slightly salty and smoky with a vinegar taste. 

Divide the mixture into 8 small or 4 large balls (your preference) and flatten into cake-shaped discs. They won’t expand when cooking so make them the size you want your final phish cakes to be. I like mine about 10-12 cm/4-4 ½ inches across. 

Heat the vegetable oil in a non-stick pan on a medium heat. When it’s hot, add 2–3 cakes at a time, depending on the size of your pan. Cook for approximately 5 minutes until browned, then flip over and repeat on the other side. 

Alternatively, add ½ teaspoon of oil to an air fryer with the cakes and air-fry at 190°C/375°F for approximately 12 minutes, flipping over halfway through until browned.  

Serve with a watercress salad, or for a larger meal with a sprig of fresh dill, vegan tartar sauce, pea purée, some chunky chips and lemon wedges.