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Plant Based World - Tuna-Style Jackfruit Fishcakes

3rd May 2021 - 09:00

Recipe Demonstration


Serves 2

160g new potatoes

225g prepared jackfruit

2 spring onions, finely chopped

1 tbsp vegan mayonnaise

1 tsp lemon juice

1 tbsp chopped capers

2 tsp fresh parsley, chopped

2 tsp fresh chives, chopped

2 tsp kombu seaweed, powdered

2 tbsp buckwheat flour

salt & pepper to taste

1 tbsp cold pressed rapeseed oil

1 tbsp vegan aioli (or vegan mayonnaise)

1 handful pea shoots

Preparation method

Boil the potatoes until tender and lightly crush with a fork.
Combine the potato with the jackfruit, spring onions, mayo, lemon juice, herbs, kombu seaweed and season to taste.
Mix well and shape into two equal size patties.
Coat each patty in seasoned buckwheat flour and pat off any excess.
Heat the oil on a frying pan and cook for a couple of minutes on each side until golden brown.
Place in a 180-degree Celsius oven for twenty minutes.
Top each patty with a little aioli or vegan mayonnaise and garnish with the pea shoots.

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Recipe courtesy of
Plant Based World
Written by