Vegan fish cakes
Thanks to the fibrous jackfruit, these vegan fish cakes have the same consistency as the animal-based original. Algae provide the exquisite oceanic flavour. These vegan fish cakes taste especially good in a burger bun.
|1 can||jackfruit pickled in brine|
|1 cup||vegetable broth|
|3 tbsp||egg substitute|
|6 tbsp||cold water|
|½ tsp||smoked salt|
|1 tbsp||parsley chopped|
|1 tbsp||lemon juice|
|1 tsp||nori flakes (or wakame flakes)|
|1 small||onion finely diced|
|3 tbsp||frying oil|
|1 tbsp||plant-based margarine|
Drain the jackfruit, remove each piece’s hard tip and squeeze out the liquid.
Heat the stock in a pan and add the jackfruit pieces. Simmer in the stock for about 15 minutes, crushing the jackfruit pieces and stirring from time to time. Do this until the jackfruit pieces have broken down to a fibrous consistency and the stock has been absorbed or evaporated. Then let the pan cool down a little.
Mix egg replacement and water. Then knead together the jackfruit fibres, egg substitute, smoked salt, parsley, lemon juice, nori, and onion. Gradually knead in 4–5 tablespoons of breadcrumbs until you have an easily-to-form dough.
Put it in a cool place for 15 minutes, form 3 balls and turn them in the remaining breadcrumbs.
Heat the oil and margarine in a pan and fry the fish cakes until they're crispy on both sides.
These vegan fish cakes are perfect for fish buns. Cut open 3 bread rolls and generously spread vegan remoulade on both sides. Garnish with salad leaves on and put the vegan fish cakes on top. Cover with slices of tomato, cucumber, and onion rings, then close.
|Courses||Main course, Snacks|
|Special diets||Free from celery, Free from sesame, Lupin-free, Mustard-free, No added sugar, Nut-free, Peanut-free, Soya-free|
|Difficulty||Level 2 (average)|
|Cooking time||45-60 minutes|
|Number ingredients||10-15 ingredients|
|Type of dish||Burger, Fish substitute|