Jackfruit Fishcake

Jackfruit Fishcake

  • Difficulty: easy
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Jackfruit Fishcake








Nope, these are not “mock” (as in vegetarian) fishcakes made from jackfruit. Instead, they are regular fishcakes where potato has been substituted with jackfruit.

Ever since discovering the joys of jackfruit, I am trying to find innovative ways of cooking with this much overlooked vegetable. Overlooked by me I mean, since it is available but somehow stays under the radar.

boiled, mashed jackfruit is a healthy alternative to white potato

To increase the nutritional value of these fishcakes, I’ve also thrown in some courgette and sweetcorn. And they have been dusted with some polenta for a nice crusty coating.

These cakes will go very well with some tatare sauce although I have run out of it so had them with some mustard and chilli sauce instead, as can be seen in the photo.


1 Cup cooked fish of your choice (tuna/mackerel/salmon would work well)

250 Grams raw jackfruit

1 Courgette

100 Grams sweetcorn kernels

2 Onions

2-3 Fresh red chilli

1 Tablespoon mayonnaise (I used the lite variety)

1 Tablespoon smooth, strong mustard

1 Tablespoon capers

10-12 black olived, pitted

5-6 Anchovy fillets (drained, if in oil)

Small bunch fresh parsley

Salt to taste

Polenta to dust the fish cakes

1-2 Eggs

1 Tablespoon olive oil

Lemon/lime wedges to serve


  1. Boil the jackfruit. You can either do this in a pressure cooker (5 to 6 pressures on high) or in water.
  2. Once the jackfruit is boiled, let it cool down and then mash or shred it with your hands.
  3. Put the fish and jackfruit in a large mixing bowl.
  4. Wash and coarsely grate the courgette.
  5. Wash and steam the sweetcorn kernels.
  6. Peel, wash and finely chop the onion.
  7. Wash and finely slice the green chilli.
  8. Wash and finely chop the parsley.
  9. Quarter each olive.
  10. Add the grated courgette, sweetcorn kernels, onion, chilli, parsley, olives, capers, mayonnaise, mustard and anchovy fillets to the mixing bowl holding the fish and jackfruit.
  11. With clean hand, mix everything so that the ingredients are well combined.
  12. Check for salt. If needed, add a bit more.
  13. Form the mixture in shape of fishcakes.
  14. Refrigerate for a couple of hours.
  15. When you are ready to fry the fishcakes, beat the egg.
  16. Pour the polenta in a flat dish.
  17. Dip each fishcake in the beaten egg and roll it in the polenta. Ensure that the polenta covers the cake on all sides.
  18. Once you have done this for all the fishcakes, heat the oil in a frying pan.
  19. Swirl it around the pan so that the pan’s surface is completely coated with it.
  20. Once the oil is hot, lower the heat and gently place the fishcakes leaving space between each cake.
  21. Cook on medium heat for about 10 minutes or till the under side is crusty.
  22. Flip over and cook the other side for the same amount of time.
  23. The cakes are cooked when the crust feels firm upon touching.
  24. Remove to a plate and serve with wedges of lime or lemon and some tartare sauce.

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