These were inspired by Fat Free Vegan’s Crab Cakes. Many thanks.
These are also based on my crabby cakes with roasty sauce. Apologies for the photo, I didn’t know they’d be so yummy…
For the Fishy Cakes
Two serve two hungry vegans with salad as a main course, or four-six delicate appetites for a starter.
1 20oz, 500g tin of young green jackfruit in water, drained
100g dried haricot beans, soaked over night, boiled for 45 minutes and drained
3 cloves garlic, peeled
1 pinch wakame flakes
1 stalk lemongrass, chopped
Handful of corriander
Juice of one lime
1 tablespoon Thai green curry paste
1 large chilli
Oil to fry
Put the haricot beans, lime juice, paste, garlic, chilli lemongrass and wakame into your food processor and whizz till it has the consistency of rather dry hummus.
Add the jackfruit and whizz again until the jackfruit is shredded but not a paste. The mixture should look slightly disturbingly crab-like. Those little bits are jackfruit, not tiny bones.
Remove from the blender and shape into about 6/7 cakes.
Bake these on a non-stick mat for about an hour at 150c. You can skip this stage but it makes them hold together much better.
Refrigerate them until needed, then fry on both sides until nice and brown.
A simplified version of this recipe, using the ingredients I have.
1/2 cabbage, shredded
1/2 onion, finely chopped
1 red pepper, finely chopped
Handful of chopped roasted peanuts
1 teaspoon peanut butter
1 tablespoon soy sauce
1 teaspoon rice or distilled white vinegar
1 tablespoon toasted sesame oil
1 small apple
Handful sugarsnap peas, finely chopped
1 tablespoon sirracha
Um… Mix it all up. Give it a couple if hours in the fridge, and then half an hour to warm up a bit.