‘Fish’ Cakes

Name: ‘Fish’ Cakes
Yield: Makes 8
Ingredients: handful of flat-leaf parsley; 1 sheet nori seaweed, roughly torn; 1 tbsp freshly squeezed lemon juice; 1 tsp Dijon mustard; 2 tsp white wine vinegar or cider vinegar; 4–5 tbsp olive oil; salt and freshly ground black pepper, to taste; dried panko breadcrumbs, for coating; 1 × 400 g (14 oz) can jackfruit in water or brine; 25 g (1 oz) red onion; 50 g (2 oz) soft white bread, crusts removed; 40 g (1½ oz) celery

Preparation info

Makes
8

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

If you’re missing a taste of the sea, do try these – they’re amazing. You can easily buy canned jackfruit in supermarkets and online and it has the same flaky texture as fish. Delicious with Garlic Tofu Mayonnaise and chips.

Ingredients

1 × 400 g (14 oz) can jackfruit in water or brine
50 g (

Starter
Vegan

Method

Drain the jackfruit and pat dry on paper towels.

Put the bread, onion, celery and parsley into a food processor and process until chopped. Add the jackfruit, nori, lemon juice, mustard and vinegar, and process again until everything is roughly chopped and beginning to hold together. Season with salt and pepper; not too much salt as the jackfruit may already be a little salty. Form the m