Vegan
High-Protein
Sustainable
Made in Germany
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vegan fishcake

Fishcakes with oven potatoes & cucumber salad

What a catch! Finally, you can eat fish with a clear conscience. Don't these Easy Mix Fishcakes served with jacket potatoes and cucumber salad look delicious? 

For about 2 servings 
Ingredients
  • Easy Mix Fishcakes
  • 4 potatoes
  • 2 tbsp rapeseed oil to coat
  • 1 cucumber
  • ½ onion
  • 2 cups vegan cream 
  • 1 tbsp vinegar
  • ½ tbsp mustard
  • Lime
  • Chives
  • Dill
  • Salt & pepper
fishcake on fork

Preparation
  • Preheat the oven to 200 degrees top and bottom heat.
  • Wash the potatoes and pat dry. Rub with oil and bake for approx. 50 minutes, depending on size.
  • Mix and cool the Easy Mix Fishcakes according to the instructions on the packaging.
  • Thinly slice the cucumber, depending on preference, or grate on a grater.
  • Season with salt and leave to stand for 30 minutes.
  • Finely chop the onion. Mix 3 tbsp. vegan cream, vinegar, mustard, dill and season with salt and pepper.
  • Squeeze the cucumber slices and mix with the dressing.
  • Mix the remaining vegan cream with the chives, a squeeze of lime and salt and pepper to make a dip.
  • Shape the mix into 6 fishcakes and fry according to instructions on the packaging.
  • Remove the potatoes from the oven, cut them in half and pour the dip into the opening.
Serve everything together and enjoy.