Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £15) Photography © Luke J Albert.
All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside. The
secret? Canned jackfruit.
Jackfruit is a fruit grown in South Asia; it has a naturally meaty texture and is able to absorb flavours well. It is now widely available in large supermarkets, Asian supermarkets and health-food shops, sold canned or vacuum-packed. I love serving these with wedges of lemon for squeezing, and a little unsweetened soya yogurt, sprinkled with fresh dill.
Makes about 10
4 baking potatoes, peeled and roughly chopped
400g (14oz) canned jackfruit, drained and rinsed
4 tbsp vegan mayonnaise
2 spring onions (scallions), very finely chopped generous handful of flat-leaf
parsley, very finely chopped
generous pinch of sea salt and black pepper
4 tbsp sunflower oil
Cook the no-fish cakes in two batches to avoid overfilling the pan, making turning easier and ensuring even cooking.
Bring a pan of water to the boil and add the potatoes.
Boil for 20–25 minutes until softened.
Drain, then return to the pan and mash until smooth.
Allow the mashed potato to cool to a temperature that is comfortable to handle.
Separate the chunks of jackfruit into strands, discarding any tough parts.
Add the strands to the pan along with the
mayonnaise, spring onions and parsley.
Season with salt and pepper, then stir to combine all of the ingredients.
Once combined, take heaped tablespoon-sized amounts of the mixture and shape into patties about 5–6cm (2–21⁄2in)
Place on a plate, then refrigerate for 1 hour
(this will help to firm them up for easier cooking).
Heat the sunflower oil in a frying pan until hot.
Carefully add up to four of the patties to the pan and cook over a medium–high heat for 5 minutes until golden, then use tongs to turn them over and cook for a further 5 minutes.
Remove from the pan and keep warm while you cook the remaining no-fish cakes.
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