Lemon & Herb Fish Cakes & Fish-less-Cakes

Fishcakes vs Fishless-cakes: Keeping everyone happy at dinnertime! With a crispy golden crust, steaming-hot & fluffy mash, hints of lemon and plenty of fresh herbs, our fishcake recipe will hit all the right notes come dinner time Our classically inspired recipe takes a more inclusive approach, allowing you to make one simple but flavour -packed base. Split in half, your base allows you to add fish to one half and a fish alternative to the other - no need to cook an extra meal for the plant eaters in your life! If you have a family member or friend eschewing meat, or simply want to try more veggie alternatives at mealtimes, our jackfruit and nori filling makes a fantastically moreish alternative to salmon. Serve your fishcakes alongside a lovely fresh salad, with @sacla’s delicious vegan tartar sauce and wedges of zingy lemon Freezing: Your fishcakes will freeze beautifully. Once crumbed, place in the freezer until frozen solid, then place the fishcakes in an airtight container. Defrost thoroughly before cooking.

Keywords

6 servings, as needed, breadcrumbs, cook 20 min, fish, flat-leaf parsley, fresh dill, g capers, g vegan mayonnaise, garlic clove, lemon, lemon cut into wedges, nori sheets, olive oil spray, plain flour, potato, prep 10 min, tartar sauce, tinned jackfruit, tinned salmon, toasted

Prep Time

10 min

Cook Time

20 min

Servings

6 Servings

Ingredients

600 g potato
2 lemon
565 g tinned jackfruit
70 g capers
90 g vegan mayonnaise
8 g flat-leaf parsley
2 garlic clove
5 g nori sheets
210 g tinned salmon
130 breadcrumbs, toasted
130 plain flour
Olive oil spray, as needed
4 g fresh dill
Tartar sauce, as needed
Lemon cut into wedges, as needed
Salt & pepper, as needed

Instructions

Peel the potatoes and cut into roughly 5cm chunks. Place into a saucepan and cover in water, then bring to the boil. Place into a saucepan and cover in water, then bring to the boil. Cook until soft enough to mash.
While the potatoes boil, prepare your ingredients. Pick the dill and parsley from any thicker stems and chop finely, then finely grate the garlic, and combine all in a bowl.
Zest two lemons and add to the bowl, reserving the remaining lemon for serving. Drain the jackfruit and place the flesh into a bowl of freshwater until needed.
Once the potatoes are cooked, mash them until smooth and add them to the bowl with the chopped herbs, capers, lemon zest, garlic. Season with salt and pepper.
Lightly stir the mixture together, then stir in the mayonnaise and mix until just combined.
Divide the fishcake base in to two separate bowls and add the salmon to one half. Then jackfruit and crispy nori to the other.
Mix each bowl until just combined, then divide each mix into 4 and shape into fish cakes.
Prepare for dredging by putting the toasted breadcrumbs in one dish. The flour in another. The mayo mixed with a little water into a third.
Dip your fishcakes into the flour, then into the thinned mayo and finally into the breadcrumbs - making sure to lightly press the crumbs into the fish cake.
Place your fishcakes into your Air Fryer - with the salmon fishcakes in one side and the jackfruit fishcakes in the other. Lightly spritz the fishcakes with olive oil spray whilst in the basket.
Select Air Fry on Drawer1 and set the temperature to 200°C and set the time for 6 Minutes. Select SyncCook to mirror the cooking settings between drawers and press start.
When prompted to ‘Turn food’ flip the fishcakes.
Once cooked, serve the fishcakes, alongside a salad, some more mayonnaise or tartar sauce and lemon wedges.