Vegan Fish Cakes


Vegan Fish Cakes from Vegoteket (the BEST vegan food blog!)


  • 4 dl raw red lentils
  • 1 garlic clove
  • 2-3 tbsp dill
  • 2 tbsp dried algee
  • 1 tbsp tomato puré
  • 3 tbsp maizena
  • Juice from  ½ lemon
  • Salt and pepper
  • Canola Oil

How To:

  1. Put the lentils in water for 1-2h.
  2. Rins and put in a food processor. Add the garlic, dill and algae and mix until a fine paste.
  3. Add lemon juice, maizena and spices, you won’t be able to taste the mix since the raw lentils give of a bitter taste. But approximately 1 tsp of salt is good.
  4. Heat up oil in a pan, about one cm and add the lentilmix when the oil is heated. Fry about one minute on each side (Don’t take them out to early, raw lentils don’t taste good!)
  5. Serve warm, they don’t taste as good cold!

Lentil Patties (Vegan)


Lentil Patties (From Expedition Grön)

4 servings:

  • 2 dl lentils
  • 1/2  onion
  • 1 garlic clove
  • Spinach (I used some grated zucchini)
  • parsley
  • 1/2 grated carrot
  • 1 dl grated celeriac
  • 1/2 dl flour
  • 1 dl sunflower seeds
  • Apple cider vinegar
  • Thyme
  • salt and pepper
  • 1/2 dl oats (if needed)

While cooking the lentils, fry the onion on low heat and ad the garlic. Fry for another minute, then set aside.
 When the lentils are nearly ready, add in the chopped spinach (or zucchini) to the lentils and stir. When the lentils are done, add the onion and garlic and the remaining ingredients. Mix well. If you want firmer patties add some oats. Heat plenty of oil in a frying pan. Fry the patties on medium heat, a few minutes on each side.


Gluten Free Vegan Black Bean Chipotle Burgers


Candle 79’s Famous Gluten Free Vegan Black Bean Chipotle Burgers!

  • 1 1/2 cups dried black beans, rinsed and picked over
  • 1 inch piece of kombu
  • 2 cups chopped yellow onions
  • 1 tsp chipotle chile powder
  • 3 bay leaves
  • 2 tsp salt
  • pinch of freshly ground pepper
  • 1 1⁄2 cups brown rice
  • 3 cups filtered water
  • 1 Tbsp extra-virgin olive oil, plus more as needed
  • 1 cup raw pumpkin seeds
  • 1 Tbsp smoked paprika
  • 6 to 8 gluten free burger rolls
  • 1 red onion, thinly sliced (optional)
  • avocado slices, for serving (optional)
  1. Put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. Cover and soak for at least 6 hours or overnight in the refrigerator. Drain and rinse.
  2. Put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. Add water to cover by 3 inches and bring to a boil. Decrease the heat, cover, and simmer until the beans are tender, about 11⁄2 to 2 hours. Most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. Drain the beans, reserving the cooking liquid. Discard the kombu and bay leaves.
  3. Meanwhile, put the rice and a pinch of salt in a saucepan and add the water. Bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  4. Heat the olive oil in a sauté pan over medium-high 
heat. Add the pumpkin seeds, paprika, and the remaining 
1 teaspoon of salt and season with pepper. Cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. Set aside to cool.
  5. Combine the rice, beans, and pumpkin seeds in a large bowl.
  6. Transfer half of the mixture to your food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together.
  7. Return the mixture to the bowl, mix everything together, and form patties about 31⁄2 inches in diameter and 1 inch thick.
  8. To bake the burgers, preheat the oven to 350°F. Brush a baking sheet with olive oil and put the burgers on it. Brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. To pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. Add the burgers and cook for about 
4 minutes per side.
  9. To grill the onion slices, lightly brush with olive oil and sauté them in a sauté pan over medium-high heat, 2 minutes per side.
  10. Serve the burgers on toasted burger rolls with the onion slices and avocado slices, if desired.
  11. Makes 6 to 8 burgers.