Lemon & Herb Fish Cakes & Fish-less-Cakes


  • 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
  • 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.
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