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Recipe courtesy of Ethos Vegan Kitchen

Bay Cakes

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 cakes
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16 ounces canned chickpeas, drained thoroughly until dry

1 cup breadcrumbs 

1/4 cup diced celery 

1/4 cup whole wheat flour, plus more for tossing

2 tablespoons vegan mayonnaise 

2 tablespoons Worcestershire sauce 

2 tablespoons nutritional yeast 

1 tablespoon chopped fresh dill 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

Bay seasoning, as needed

Olive oil, for frying


  1. Preheat the oven to 400 degrees F.
  2. Put the chickpeas in a large mixing bowl and squish with your hands. Add the breadcrumbs, celery, flour, mayonnaise, Worcestershire, yeast, dill, salt, pepper and bay seasoning to taste and mix thoroughly. Pat the mixture into 3 1/2-ounce patties, and toss in some flour to coat.
  3. Place a medium skillet over medium-high heat and add some olive oil. Saute the cakes until brown on each side. Transfer to a baking sheet and cook about 5 minutes. Serve warm.