Lemon & Herb Fish Cakes & Fish-less-Cakes

By: The Culinary Cartel

Lemon & Herb Fish Cakes & Fish-less-Cakes
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon 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.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.