If you fancy trying something that is easy to make but a little different to the usual vegan recipes give these a whirl. You can add in chilli and herbs if you want to or even make a vegan tartar sauce (follow vegan mayo recipe then add lemon juice, gherkin and dill)
(Makes 8 small fish cakes or 6 medium fish cakes)
1 can young jack fruit
1 large potato white
1 medium sweet potato
2 tsp garlic powder
1 tb spoon soy sauce
1 tb spoon nutritional yeast
½ cup chopped dry seaweed
Corn flour (for dusting)
Let’s begin, chop the sweet potato and white potato however you want! (The smaller the pieces the quicker they cook) and boil until soft. I leave the skins on but if you want you can peel them.
Drain the jackfruit and throw it into a big bowl. Then break it up into smaller pieces (use your fingers it’s fun!). Next add the seaweed, garlic powder, soy sauce and nutritional yeast.
Drain the potato when cooked and add to jackfruit mixture. Mash it all up with a fork, it’s up to you if you want smooth potties or lumpy, I prefer lumpy in my jackfruit cakes.
Meanwhile, finely chop and fry the onions until soft then add then to the jackfruit party.
In a new bowl or a plate pour a generous amount of cornflour and season with salt and pepper. Then make the jackfruit mix into patties, rolling in the cornflour and coating generously.
Add the oil of your choice to a non stick pan on a medium heat. Then fry the patties for 5-10 minutes until golden brown, flip those bad boy occasionally to cook evenly.
Let’s eat! You can serve with sweet chilli sauce, a jazzy salad of your choice or anything your heart desires. That’s all folks!