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