Vegan Fish Cakes

Gluten Free Vegan Fish Cakes Recipe Ingredients 2 medium potatoes, approximately ¾ of a pound (or use 1 cup leftover mashed potatoes) 1 – 15 ounce can white beans, rinsed and drained (or use 2 cups cooked white beans) ½ cup Vegenaise Tartar Sauce plus more for serving ¼ cup nutritional yeast 1 teaspoon powdered kelp 1 teaspoon hot Hungarian paprika 1 teaspoon kosher or sea salt ½ teaspoon pepper 1 large zucchini, grated (approximately 3 cups grated) 1 cup gluten free flour – use divided Grapeseed or other vegetable oil for frying Directions Peel and cut the potatoes into small chunks, place in a small saucepan filled with cold, salted water. Bring to a boil and let cook until very tender – about 10 minutes. Rinse under cold water and put in a food processor with the beans, ½ cup Vegenaise Tartar Sauce, nutritional yeast, powdered kelp, paprika, salt and pepper and pulse until almost smooth. Transfer the mixture into mixing bowl. (If using leftover mashed potatoes, just add to the food processor with the other ingredients.) Place the grated zucchini in a clean kitchen towel (or paper towels) and squeeze out any excess liquid. Stir into the potato/bean mixture. Add ½ cup gluten free flour and stir to combine. The mixture will be soft and sticky. Put the remaining ½ cup of flour on a plate. Pour about ¼ inch of oil into a large skillet and heat over medium heat until a little flour thrown into the pan sizzles immediately. With wet hands shape the mixture into 8 equal sized balls, about 1/3 cup each. The balls will be soft but don’t worry, they firm up when cooked. Roll each ball in the flour, coating them well and then flatten into a patty about 3 inches wide and ½ inch thick. Carefully add the patties to the hot oil in batches (do not over-crowd the pan) and cook for 3 – 4 minutes per side or until golden brown. Serve hot with more Vegenaise Tartar Sauce. A gluten free recipe that makes 8 vegan fish cakes.