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Zesty Jackfruit fishcakes

Vegans tend to use jackfruit as a meat substitute (particularly as fake "pulled pork”) but I think the texture resembles to tuna. So I created  these zesty Jackfruit fishcakes as an experiment - and they were really delicious! Even my kids would eat them again! I served the "fishcakes" with salad, but they are perfect for parties, picnics, and for your lunchbox too.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 can jackfruit in water
  • 2 Tbsp ground flax seed mixed with 6 Tbsp water
  • 2 cloves of garlic minced
  • Grated zest 1 lemon
  • Juice of ½ lemon
  • 2 tsp grainy mustard
  • ½ tsp paprika
  • ½ tsp celery salt
  • ½ tsp ground pepper
  • 1 pinch of cayenne pepper or chilli powder
  • ½ cup chickpea or rice flour
  • 2 Tbsp chopped parsley or coriander or basil

Method
 

  1. Make the flax mixture and set aside for ten minutes.
  2. Put the mustard, lemon juice & zest, garlic and spices in a large mixing bowl and whisk together until combined.
  3. Drain the jackfruit and put it another bowl. Mash it with a fork, until you get a texture similar to tinned tuna.
  4. Add the jackfruit to the spiced mixture together with the chopped herbs and the flax seed paste. Add most of the chickpea flour and, using your hands, combine well. If it doesn’t stick together well, add more flour.
  5. Make balls from the mixture and flatten these between your palms. Put them on a baking sheet and chill for at least an hour.
  6. Heat some oil (at least 2 cm deep in a frying pan and fry them for approx. 3- 5 minutes on both sides until golden all over. Alternatively, put them on a lined baking tray, spray them with some oil and bake for ten minutes on both sides or until golden.
  7. Serve them with salsa or aioli and a lemon wedge.