Smoked Vegan Fysh Cakes with Gooseberry Chutney
These vegan fysh cakes really tasted great, and the chutney was a great addition. They taste nice with a traditional tartar sauce but the gooseberry chutney was very special.
- 8 ounces artichoke hearts (in water)
- 10-14 squares saltine crackers
- 1 small onion
- 2 celery stalks
- few drops Liquid Smoke
- splash Fysh (vegan fish flavoring)
- pinch salt
for the breading:
- ¼ cup chickpea flour
- ½ cup soy yogurt
- 1½ cups dried breadcrumbs or panko
for the gooseberry chutney:
- 1 pound gooseberries (red of green)
- 1 onion
- 2 cloves garlic
- ¾-1 teaspoon dry mustard
- splash lemon juice
- 1 cup vinegar (white wine, balsamic or fruit)
- ½ cup raisins
- ½ cup sugar
- 2 teaspoons ground ginger
- ½ teaspoon cayenne pepper
- Place the saltines in a food processor and pulse to turn them into fine crumbs.
- Drain the artichokes, salve the liquid in case you need it.
- Slice the artichokes and add to the crumbs in the processor.
- Pulse the artichokes with the saltine crumbs. Only pulse a few times, so it is a crumbly mass.
- Remove from the food processor.
- Chop the onion and add to the mixture.
- Finely chop the celery and add to the mixture.
- Add a few drops of Liquid Smoke and mix well to blend.
- Add the vegan Fysh sauce or sea vegetables and mix well.
- Season with salt and pepper as needed.
- The mixture should be fairly dry but moist enough to hold together as a patty or small cake. If more moisture is needed use some of the artichoke liquid.
- Using a spoon and your hands form 6 patties or cakes from the mixture. Place them on a cutting board, or plate.
- Prepare the dredging mixtures. One small plate is needed for the chickpea flour. A small shallow bowl or saucer for the soy yogurt and a larger plate or shallow bowl for the breadcrumbs. I find “breading” a messy procedure and do my best to try and stay as tidy and clean as possible.
- Place a cake or patty in the chickpea flower and turn it over so both sides are coated.
- Now, either gently place the “floured” patty in the soy yogurt and quickly turn over so both sides have yogurt, and then into the breadcrumbs. Or, alternatively..you could use a pastry brush to “paint” the yogurt on both sides of the patty and then into the breadcrumbs.
- Do this for each of the 6 patties.
- Heat 2-3 tablespoons oil in a large frying pan. When the oil is hot, add the patties and fry to golden brown on both sides.
- When the patties are done, remove from the pan and set on a plate with a paper towel to drain off any excess oil.
- For the gooseberry chutney:
- Top and tail the gooseberries (cut the old bloom end and stem off).
- Wash the gooseberries and place in a thick bottomed pot.
- Add the chopped onion, garlic, lemon juice and 1/2 of the vinegar.
- Place the heat on medium until the berries begin to soften, then lower the heat to a simmer.
- Cook for about 10 minutes, stirring to keep the berries from sticking to the bottom.
- Add the raisins, sugar, ginger, cayenne and the rest of the vinegar.
- Simmer for 20-30 min. stirring, until the mixture is thick and syrupy.
- Remove from the heat and place in sterilized jars, or in a bowl for serving with the fysh cakes.