vegan fush cakes

Vegan Crabby Patties

Or you could call them vegan fush cakes, chickpea patties ….

Topped with a tartare sauce they’re pretty convincing. Be sure to have the nori in them for that seaside taste.

Cooking chickpeas from scratch is super easy and I think you get a way better result. They’re plumper and more buttery. Follow the steps for cooking kidney beans in your slow-cooker.


1 Tbl chia seeds mixed with 3 Tbl water
2 cans chickpeas, rinsed + drained
1/2 red onion, diced small
3 garlic cloves, minced
1/2 red pepper, diced
2 handfuls parsley, minced
1 Tbl brown rice flour
1 sheet nori, cut into tiny pieces
1 tsp paprika
1 tsp dill
1 tsp mixed herbs
Salt & pepper
1/2 lemon, juiced


Soak chia seeds in water. Stir several times until seeds are gelatinous, ~ 10 minutes This is your egg.

Mash drained chickpeas in a large bowl.

Add onion, garlic, red pepper, chia seeds, parsley, flour, paprika, dill, mixed herbs, lemon, salt & pepper.

Mix with your hands and form into patties.

Pan fry in a hot pan.

Tartare Mayo

1/2 cup vegan mayo

1 Tbl capers, chopped

1 tsp apple cider vinegar

1 tsp horseradish, optional

Mix together.
For store bought mayo the Organic Ceres brand and Veganaise are the best we’ve tried. To make your own try this cashew version.

You may also like:

Stuffed chickpea flour frittata

Egg-free fritters

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