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.

Homemade Smoked Vegan Fysh Cakes with a Gooseberry Chutney.


  • 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
Homemade Smoked Vegan Fysh Cakes with a Gooseberry Chutney.


  1. Place the saltines in a food processor and pulse to turn them into fine crumbs.
  2. Drain the artichokes, salve the liquid in case you need it.
  3. Slice the artichokes and add to the crumbs in the processor.
  4. Pulse the artichokes with the saltine crumbs. Only pulse a few times, so it is a crumbly mass.
  5. Remove from the food processor.
  6. Chop the onion and add to the mixture.
  7. Finely chop the celery and add to the mixture.
  8. Add a few drops of Liquid Smoke and mix well to blend.
  9. Add the vegan Fysh sauce or sea vegetables and mix well.
  10. Season with salt and pepper as needed.
  11. 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.
  12. Using a spoon and your hands form 6 patties or cakes from the mixture. Place them on a cutting board, or plate.
  13. 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.
  14. Place a cake or patty in the chickpea flower and turn it over so both sides are coated.
  15. 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, could use a pastry brush to “paint” the yogurt on both sides of the patty and then into the breadcrumbs.
  16. Do this for each of the 6 patties.
  17. 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.
  18. When the patties are done, remove from the pan and set on a plate with a paper towel to drain off any excess oil.
  19. For the gooseberry chutney:
    1. Top and tail the gooseberries (cut the old bloom end and stem off).
    2. Wash the gooseberries and place in a thick bottomed pot.
    3. Add the chopped onion, garlic, lemon juice and 1/2 of the vinegar.
    4. Place the heat on medium until the berries begin to soften, then lower the heat to a simmer.
    5. Cook for about 10 minutes, stirring to keep the berries from sticking to the bottom.
    6. Add the raisins, sugar, ginger, cayenne and the rest of the vinegar.
    7. Simmer for 20-30 min. stirring, until the mixture is thick and syrupy.
    8. Remove from the heat and place in sterilized jars, or in a bowl for serving with the fysh cakes.