This is a simple recipe for some crispy vegan 'fish' cakes with a slight spice to them. Using Natures Charm new jackfruit confit to replace the fish in the recipe.
They make a perfect light lunch served with some grilled tenderstem broccoli, or serve with couscous/mashed potato for a delicious, more satisfying meal.
Ingredients: (makes 4 cakes)
· 1 tin jackfruit confit, drained
· ½ white onion, diced
· 1-2tbsp vegan chipotle mayo
· 1-2tsp vegan fish sauce
· 1/4tsp garlic paste
· Panko breadcrumbs, to coat
1. Fry off garlic and onion in a pan before adding all ingredients in the blender (minus the breadcrumbs).
2. Pulse until combined, but still slightly chunky.
3. Shape into 3-4 patties and coat in the panko breadcrumbs.
4. Heat a little oil in a frying pan and cook for 5 minutes on either side.
5. Best served with lemon, spring onions and sriracha mayo.
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