by Nicky Skinner February 28, 2020 1 min read

These delicious potato cakes have the consistency of a fish cake, without the fishy taste!

Awesome for picky eaters of all ages. Serve them with some mixed veg or a salad and some coconut yoghurt dressing on the side. 

Makes: 16 cakes

Time: 1 hour

INGREDIENTS:

  • 4 large Nadine potatoes (or mashing potatoes)
  • 1 400g can jackfruit (in health aisle of the supermarket, I use Ceres Organics)
  • 1 spring onion, finely diced
  • 4 Tbsp mayonnaise (I used vegan mayo from Ceres organics)
  • Salt and pepper to taste
  • GF rice breadcrumbs (or normal panko breadcrumbs in not GF)
  • 3 Tbsp olive oil

DIRECTIONS:

1. Peel and dice the potatoes and place into a large pot of boiling water. Boil potatoes for 20-22minutes until tender. 

2. Mash the potatoes and set aside until cool enough to handle. 

3. Separate the jackfruit into strands and discard the tough parts (it should resemble pulled pork appearance!).

4. Add jackfruit, mayo, onion and salt and pepper and mix well.

5. Heat a griddle and add olive oil. Shape the mixture into patties and then coat in breadcrumbs and place on the hot griddle. 

6. Cook for 5-6 minutes each side until golden brown. Cook in batches to avoid overcrowding the griddle. 

Serve hot!

 

 


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