The excellent mixture of FISHFREE and leek yields golden brown juicy patties. Perfect as a main or a buffet dish, delicious in a sandwich.



16-18 Patties

  • 400-gram Fishfree mixture
  • ½1 cup water
  • ¼ cup olive oil
  • 1 leek white part only
  • ¼ cup bread crumbs
  • 2 cloves garlic, minced
  • 1 Tablespoon almond butter or tahini
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • oil for frying


Prepare the “fish” mixture: in a medium bowl, mix the Fishfree Mixture with water until combined. Add olive oil and mix until combined.

Chop the leek in a food processor and add it to the mixture. Add the rest of the ingredients: breadcrumbs, garlic, almond butter, baking powder, salt, and black pepper, and mix well.

Heat oil to a height of about 1 cm. (half deep fry) in a large skillet.

In the meantime, wet your hands and form round and flat meatballs. Fry for a few minutes on each side until nicely golden-brown; place on a colander or a frying basket to drain excess oil and serve.

Serve this Fishfree Patties warm, at room temperature, or cold. They are also great in a sandwich with mayo, lettuce, and pickles. ) Sara Dagan from Food And Story)

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