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Fishless cakes §

Fishless fishcakes seems like an impossible task, but with a clever use of jackfruit, Avant garde Vegan provides us with the perfect melding of a vegan and non-vegan dish.

Prep time: 20 minutes

Cooking time: 30 minutes

Makes: 4 fishcakes


250g potatoes

1 can (565g) jackfruit

1 tbsp miso paste

1 lemon

2 tbsp chives

2 tbsp of nori flakes or one crumbled up sheet of nori

120g panko bread crumbs

180g plain flour

1 tbsp olive oil

Vegetable oil, for frying

1. Let's get "fish"ical

Firstly, preheat your oven to 180C, and line a tray with baking paper. At this point we had also pre-mashed our potato, but if you haven't done this then boil up some water and cook the potatoes until you can prick them with a fork, drain and mash.

Pop your 565g drained jackfruit into a nutmilkbag or sieve and squeeze as much liquid out as you can. Mix all of the "fish"cake ingredients (mash potato, jackfruit, 1 tbsp miso paste, juice and zest of lemon,2 tbsp chives, one crumbled up sheet of nori) together to make a glorious fish-less base

Form this mixture into four patties.

2. Thank God it's Fryday

Time to give these cakes some jackets to make them so-fish-ticated. Gather three bowls/plates. In the first place 55g of plain flour, in the second mix together 125g plain flour, 1 tbsp olive oil and enough water to make an english pancake batter consistency. Decant your panko crumbs into the third vessel and dip the cakes one by one firstly into the flour, then wet batter, then into the crumbs.

Time to fry these babies up. Heat some vegetable oil in a pan (enough for a shallow fry, we don't want Mariana Trench depths thank YOU!) and carefully add the cakes until golden brown. Don't crowd the pan.

Once they have had their time, transfer them to your pre-prepared baking tray and pop them in the oven to warm through for about 15 minutes. In this time you can whip up a quick side salad.

Dink and sink (to the bottom of the ocean)!

Food for Thought

Lizzy says: "I'm a big fish cake fan; really you can't go wrong with any food that has the word cake in it. Fishy fish cakes have always been a big part of my life, so it was nice to make a version that's slightly more planet friendly. These were quite long winded, because you have to boil le potates and then fry everything at the end, and I'm not sure it was worth it. I didn't find there to be much flava in the fish cakes and ended up dipping them in lots of lemony mayonaise which probably undid all the planet friendly leg work the fish cake free cakes were doing. I think in future I would add more pepper and spices to the cakes to help them on their way. The texture however was *chefs kiss* 7/10"

Kate says: "You know that joke about a fish with no eyes being a 'fsh" well there needs to be a new 2020s version about a fishcake without fish - a... cake? ANYWAY, this was a pretty foolproof recipe for a great little week night meal, and the texture was very much like an actual fishcake. However, for me the amounts for the flavours didn't balance quite right and it was very lemony. Did that mean I didn't like the cakes? Not at all, I had two for dinner and two for lunch the next day and enjoyed them immensely, but I think next time I'd play around with the flavours a little more and definitely add more nori to get that sea taste. Could become a staple but it needs some work 7/10"

7/10 Gasps


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