These are excellent! The chickpeas provide a rich texture and the zucchini provides a mouthfeel that mimics real fishcakes. Flavour them as you like, the seasonings I use reflect my own tastes. You should play with the recipe to please your own palate.
4 cups cooked chickpeas
2 large zucchinis, coarsley grated (about 4 cups, loosely packed)
1 medium carrot, finely grated (about 1/2 cup loosely packed)
1/2 cup vegan mayonnaise (I reccommend Vegenaise)
1/3 cup minced sweet pickles or sweet pickle relish
1/4 cup nutritional yeast (optional, but adds a nice depth of flavour)
2 tbsp dijon mustard
1 tbsp apple cider vinegar
3 tbsp Old Bay Seasoning
1 tsp powdered kelp
sea salt and black pepper to taste
oil for frying
Place the chickpeas, mayonnaise, pickles, mustard, vinegar and all seasonings in the bowl of your food processor and pulse until combined. Don't blend it smooth. Place this mixture in a large bowl and stir in the zucchini and carrots. Begin adding flour in small amounts, adding just enough to bind the mixture enough that it will hold together while cooking.
Heat a large skillet on medium and coat the bottom with oil. Add dollops of the mixture to the hot pan and use the back of a spoon or spatula to flatten them out to about an inch thickness. Fry for a few minutes on each side, until golden. Keep hot in a 275 degree oven while you fry the remaining cakes. Serve hot with vegan tartar sauce. Also great as burger patties.
Makes about 18 small cakes.