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Herby dill no-fishcakes

Jackfruit is a large tropical fruit that’s meaty texture is very similar to fish. It works best in recipes, like fishcakes, where you’d traditionally use shredded fish. Importantly, it has hardly any flavour but does absorb flavours well. So it’s best paired with strong flavours or, like this recipe, lots of fresh tasty herbs.

 

Dill is not everyone’s cup of tea. If you’d prefer, you could switch it for fresh tarragon. Or, add more chives and parsley instead. The key is to have lots of tasty herbs.

 

Makes 6

 

INGREDIENTS

500g potatoes, cooked and mashed

1 x 400g tin of jackfruit in water, drained

1 nori sheet, shredded into small pieces

15g fresh dill, finely chopped

15g fresh parsley, finely chopped

10g fresh chives, finely chopped (plus extra for tartar sauce)

25g ground flaxseeds

50g panko breadcrumbs

Tablespoon of olive oil for brushing

A pinch of salt

 

Preheat your oven to 200ºC.

 

After draining your jackfruit, pat dry with a clean tea towel. Then gently pull the jackfruit apart so it looks like flaked tuna. It’s easiest to use your fingers for this.

 

Place your mashed potatoes into a large mixing bowl. Add the shredded jackfruit and all other ingredients, except the panko breadcrumbs. Season with a pinch of salt to taste. Mix well and set aside for 20 minutes.

   

Line a tray with baking paper. After 20 minutes add your panko breadcrumbs and mix gently to make sure everything is well combined. Dampen your hands slightly. Take a small handful of the mixture and form six equally sized balls. Place each on your lined tray and flatten with your palm to create patties.

 

Brush each patty with a little olive oil. Place in the oven and bake for 10 minutes. Gently flip over and bake for another 10 minutes until golden brown.

 

Serve with a fresh green salad, lemon wedges and tartare sauce with a teaspoon of your fresh chives stirred through.

 

Good to know: Jackfruit is a nutritional powerhouse! It’s high in fibre, vitamin C and antioxidants. It is also low in calories and fat, making it a healthy alternative to seafood. Jackfruit is also cholesterol-free and a good source of potassium, which is important for your heart health.



Jackfruit fishcakes with green salad
Herby dill no-fishcakes are a tasty, easy to make weekday dinner.

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