Fish-Free Fish Cakes

When it comes to being a vegetarian, fish are a problem. Not only do a lot of folks think vegetarians eat fish (they aren't vegetables, people!) but when it comes to the issue of animal rights, rights for fish are a hard sell in the meat-eating world.

For me, the decision to avoid eating fish is largely based on three things: The issue of the pain that the fish feels being caught and let die out of water, the fact that our oceans are being overfished and dredged to pieces, and the fact that fish can be loaded with toxins like mercury, due to our pollution of our waterways. For these reasons, it is easy for me to avoid eating fish, even though I used to like nothing better than a nice greasy plate of fish and chips. If overfishing of our oceans continues at the pace it is going today, it won't be long before lots and lots of folks will be giving up fish along with me, because there won't be any left to have!

All that being said, there is one fish dish that my husband does crave- fish cakes, just like his Mom used to make. I've tried to duplicate them in vegan form for quite a while, but I think that yesterday I finally hit the jackpot!

First, I took half a package of extra-firm tofu and grated it up, and put it in a small pot.

Then, I added about 3/4 cup of water, just enough to cover the tofu. I then added a tablespoon of vegetable boullion, a hearty pinch of celery seed, a small squirt of soya sauce, a quarter teaspoon of Bragg's Liquid Aminos, (but I don't think that made much difference) and two teaspoons of powdered dulse. I had bought some dried whole dulse and pulsed it up in my little coffee grinder.

I then gently simmered the tofu, stirring occasionally, until almost all the water had evaporated. No biggie, it only took about ten minutes. I have to say, it sure did smell fishy. I was wrinkling up my nose the same way I used to when I cooked real fish.....

After that, I added my "fish" to a bowl of mashed potatoes and chopped onion. It was about 1 small onion, chopped, and maybe three cups of mashed potato. The ratio of tofu/potato/onion is really a matter of personal preference. Bob was hovering over me at this point making sure the ratios matched his personal (picky) preferences.

I then added salt, pepper, and just a touch of garlic powder, and a heaping tablespoon of Nayonaise, just enough to make the mixture moist. Without a little bit of wet, the cakes won't hold together nicely. I also sprinkled in another half teaspoon of the powdered dulse.

Then I shaped the mixture into round cakes, and fried in olive oil until crispy and brown on both sides. Bob ate them with green tomato chow, which I don't care for but which he insists is a necessary part of the fish cake experience.

Bob said that although nothing will ever exactly replicate a fish cake except real fish, these beauties came damn close. I would have to say that based on the rapid rate that they dissapeared, he wasn't lying to me....:0)

So that was Saturday. What's been going on in YOUR life?