No-fish cakes by Katy Beskow | The Vegan Society
Learn how to use jackfruit in this quick and easy four-step recipe for no-fishcakes, from Katy Beskow. All the flavour and texture of fish cakes – but completely vegan!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vegansociety.com.
Ingredients
- 4 baking potatoes, peeled and roughly chopped
- 400g (14oz) canned jackfruit, drained and rinsed
- 4 tbsp vegan mayonnaise
- 2 spring onions (scallions), very finely chopped
- generous handful of flat-leaf parsley, very finely chopped
- generous pinch of sea salt and black pepper
- 4 tbsp sunflower oil
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