Vegan Fish Cakes
There's nothing fishy about these super simple vegan 'fysh' cakes. Healthy Luxe has used Amazonia’s Tender Jack Original in place of fish and added a combination of pickled cucumbers and capers to create that delicious tangy taste.
With its tender, flaky texture and subtle flavour, Tender Jack is the perfect plant-based swap for these no-fish cakes. Made from young jackfruit hand-harvested in Sri Lanka, it can be used as a meat alternative for tacos, burgers, pizzas and more. The best part? It’s loaded with dietary fibre, contains zero artificial ingredients and is ready to serve in just 5-10 minutes! Be sure to check out our pre-marinated Tender Jack flavours (Curry, Teriyaki and Smokey BBQ) for those lazy nights where you need a quick and healthy throw-together dinner.
This recipe is a must-try – it could even become a household favourite for Meatless Monday’s or Fish & Chip Friday's! Serve yours with fresh greens, lime wedges, vegan tartare sauce and (of course) crispy potato fries. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vegan Fish Cakes
Lunch & Dinner
1 1/2 tbsp olive oil
6 shallots, chopped
1 box Amazonia Tender Jack Original
2 medium potatoes, boiled
400 grams tinned organic Adzuki beans, drained
50 grams capers
1 bunch dill, finely chopped, reserving a few sprigs for garnish
3 organic gherkins
1/4 tsp Himalayan salt
1/2 lime, juiced
1/4 cup all-purpose gluten free flour
Salsa verde and/or vegan tartare sauce, to serve (optional)
Gently heat 1/2 tbsp olive oil in a heavy based pan.
Add shallots, braise over medium heat for 5 minutes, stirring regularly.
Add jackfruit and adzuki beans, cover and simmer for approx. 10 minutes.
Place jackfruit mix and remaining ingredients in a blender. Blend until consistency is smooth. Note: The mix should also be quite firm.
Place in a mixing bowl and refrigerate for a few hours.
Shape into patties, toss in flour and pan fry using remaining olive oil for approx. 5 minutes each side. Note: cooking time will vary depending on the thickness of your patties.
Serve with fresh greens, potato fries, lime wedges, vegan tartare sauce and/or salsa verde.