These delicious alternatives to fish cakes are really easy to make and can be frozen for future use.

Makes about 8-10 ‘cakes’

Ingredients

4 large/baking potatoes, peeled & roughly chopped
1 can (400g) jackfruit, rinsed & drained (if you don’t like jackfruit, use 1 can of butterbeans, rinsed & drained)
4 tbsp vegan mayonnaise
Handful fresh coriander, washed and chopped
Handful fresh parsley, washed and chopped
Juice from 1/2 lemon
1/4 tsp turmeric powder
1 tsp truffle oil (optional)
Sea salt and black pepper
4 tbsp sunflower oil

Method

  1. Boil the potatoes in salted water for approx 20 minutes (until the potatoes are soft when you put a fork through it)
  2. Drain the potatoes and return to the pan and mash until smooth.  Leave aside to cool
  3. Separate the jackfruit chunks into strands, removing any ‘hard’ bits
  4. Add the jackfruit/beans to the pans with the potato and add the mayonnaise, lemon juice, truffle oil, herbs & spices and mix until well combined
  5. Shape the mixture into balls (8-10) and then flatten into patties
  6. Put the patties in the fridge for a minimum of 30 minutes before cooking
  7. In a deep frying pan, add and heat the sunflower oil and gently saute the patties (4-5 at a time) 5 minutes on each side until golden brown
  8. Enjoy with a delicious green salad or in burger buns with ketchup, mustard, slices of fresh tomato, lettuce leaf & a slice of vegan cheese!

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