Rachel Jamison of Cool Beans Cookery School has an alternative to fish cakes recipe that should satisfy that vegan Friday night is fish night feeling, with no worries about whether they came from a sustainable source.
1 can of jackfruit (in water not syrup)
Half a block of firm tofu (drained and crumbled)
2-3 tbsp kelp flakes
1 tsp oregano
1/2 carton of any white beans
2 tbsp ground flax seed
Salt and pepper
Oil for cooking
Heat around 2 tbsp of rapeseed oil and cook jackfruit and the crumbled tofu in a pan for about 10 mins on low
Add kelp flakes, oregano, salt and pepper until fragrant
Transfer to a bowl – mash the beans with a fork and add to jackfruit mixture
Use your hands to mix until it will stick into a ball
Take a handful and squeeze slightly – shape into a patty (more flat than round) Repeat until all mixture is used
Roll in breadcrumbs or dip in batter and shallow fry for a few minutes each side.
Keep hot in the oven until all the patties are cooked.
Serve with a large salad and a baked sweet potato or for a treat with homemade oven baked chips and mushy peas.
COOL BEANS VEGAN COOKERY CLASS – Vegan cookery lessons available
FOR ADVICE ON VEGAN/VEGETARIAN COOKING AND NUTRITION CALL RACHEL on 01792 203653 or email email@example.com
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