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
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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