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Vegan fish cakes:

Grilled vegetable:

  • Thin asparagus
  • Bunch of spring onions
  • Some olive oil, for frying
  • 1 Garlic clove
  • Black pepper, freshly ground
  • Salt

Herb dip:


    1. For the vegan fish cakes peel sweet potatoes, cut in big cubes and cook in some salt water. Decant, let it cool and crush grossly with a fork. Halve spring onions: cut the rear, green endings into fine rings, put the front parts of the onions aside for the grilled vegetables. Cut whole grain toast, respectively buns, in very fine cubes (2-3mm). Put vegan alternative to Tuna in a bowl, add the crushed sweet potatoes, onion rings as well as flour and bread pieces and blend all ingredients into a homogeneous mass. Season it with freshly ground pepper, salt and chili flakes to your taste.
      Heat some olive oil in a pan, form round rissoles out of respectively a handful of the mass and fry slowly at middle heat by both sides golden brown.
    2. For the herb dip chop all herbs very finely. Stir alternative to yogurt, herbs, horseradish and lemon peel scoring, then taste with pepper, salt and agave syrup, at last intermix capers. Roast pine nuts golden brown in a pan without the addition of fat and serve as topping to the dip.
    3. SPeel the asparagus thoroughly. Wash the put back front parts of the spring onions (look above): cut the root base from the front parts of the spring onions. Peel garlic clove and cut in fine slices. Heat some olive oil in a pan and sauté garlic in it until clear. Add the spring onions and fry under occasionally turning for a short time. Take the fried onions out of the pan and put in the asparagus, fry them under regularly turning in the oil golden brown, cover the pan with a lid and cook the asparagus at low heat till it’s done. Salt and pepper the grilled vegetables to your taste and serve tied as package on the plate.


Out tip: Have you already tried? The delicious crispy sticks made by Vantastic foods are very fast prepared in the pan.

Portion: 2-3 People

Recipe: Sophie Mathisz / Photograph: Marcus Maly

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