When I was growing up, fish cakes were one of the most popular meals at our house. (made from a wide variety of canned fish.) I have many fond childhood memories of helping make and eat fish cakes, so I thought that I would create a vegan version.

Ingredients

• 2 TBSP flax meal + 3 TBSP water (set aside to thicken)
• 1 (15 oz) can chickpeas (rinsed, drained, and mashed)
• 1 1/2 cups mashed potatoes
• 2 TBSP vegenaise
• 1 TBSP lemon juice
• 2 cloves garlic, crushed
• 1 TBSP dulse flakes (optional)
• 1 tsp dijon mustard
• 1 cup bread OR cracker crumbs
• 2 green onions, thinly sliced

Directions

• Mix everything together until well combined and shape into patties.
• Fry in a lightly oiled skillet over medium heat until browned on both sides and heated through. (Add a dash of hot sauce or vegan worchestershire sauce to each chickpea cake right before serving for a little extra flavor if you want!)
• Serve immediately! (preferably with sides of mashed potatoes, peas, and carrots)