In this recipe for vegan fishcakes with jackfruit and chickpeas, which I, Caro, created with a lot of love, two fantastic ingredients come together to form a perfect combination. Jackfruit, with its fleshy texture and neutral taste, is an excellent substitute for fish in vegetarian and vegan dishes. Their fibers are easy to shred and absorb the aromas of the spices we add to give these meatballs their characteristic seafood flavor.
Vegan delight: fish cakes with jackfruit and chickpeas – a taste of the sea without the seafood!
The chickpeas, rich in protein and fiber, complement the jackfruit perfectly and give the meatballs a pleasant texture and nutty flavor. Together, these two ingredients form a tasty base for our fish cakes, which are not only vegan but also full of flavor and nutrients.
Sustainable culinary delights: for environmentally conscious enjoyment and plant-based variety!
By using jackfruit and chickpeas, we can not only conjure up a delicious dish, but also offer a sustainable alternative to traditional fish cakes. By avoiding the use of animal products, we are helping to protect the environment while enjoying a dish that is not only good for us, but also for the planet.
All in all, jackfruit and chickpeas are the perfect combination for these vegan fish cakes. Their versatility, nutrient density and delicious taste make them indispensable ingredients in my kitchen.
Discover more delicacies: Delicious recipes with chickpeas and jackfruit are waiting for you!
- Jackfruit Burger (grill friendly)
- Jackfruit casserole
- Creamy meat salad with jackfruit
- Vegan gyros sandwich with jackfruit
- Vegan goulash with jackfruit
- Simple chickpea stir-fry
- Tomato chickpeas pan
- Chickpea muffins (45 minutes)
I wish you a lot of fun with the re-cooking and of course I am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Fish cakes with jackfruit and chickpeas
Utensilien
For the meatballs
- 265 g Chickpeas drained
- 400 g Jackfruit
- ¼ Cup vegan mayo
- 1 tbspn Worcerstershire sauce optional
- 1 tbspn Lemon juice
- 1 tbspn spicy mustard
- ½ Cup Spring onion cut into rings
- 1 Piece Nori sheet cut into small pieces
- 1 tbspn Dried parsley
- 2 tbspn Fish seasoning or any other spice mixture of your choice
- 1 tbspn Garlic granules peeled and pressed or 2 fresh garlic cloves
- 75 g Ground oat flakes or oatmeal flour, gluten-free
- 60 g Chickpea flour
- 1 tbspn Salt
- Oil for frying
For the remoulade
- 1 Portion vegan mayo
- 60 g red onion finely chopped, equivalent to a small onion
- 2 Piece small gherkins cut into small pieces
- 1 tbspn Capers chopped small
- 7,5 ml Lemon juice
- Salt and pepper to taste
Anleitung
- Preparation: Drain the chickpeas and jackfruit, rinse briefly with cold water and dry lightly with a clean kitchen towel. “Tear” the jackfruit with a fork or your hands to make the flesh nice and fibrous. Lightly mash the chickpeas with a fork.265 g Chickpeas, 400 g Jackfruit
- Provide a bowl. Place the chickpeas, jackfruit, vegan mayonnaise, Worcestershire sauce, lemon juice, spicy mustard, spring onion, nori leaf, parsley, fish seasoning, garlic granules, oats, chickpea flour and 1 teaspoon of salt in a bowl and mix with your hands until everything is well combined.265 g Chickpeas, 400 g Jackfruit, ¼ Cup vegan mayo, 1 tbspn Worcerstershire sauce, 1 tbspn Lemon juice, 1 tbspn spicy mustard, ½ Cup Spring onion, 1 Piece Nori sheet, 1 tbspn Dried parsley, 2 tbspn Fish seasoning, 1 tbspn Garlic granules, 75 g Ground oat flakes, 60 g Chickpea flour, 1 tbspn Salt
- Cover, place in the fridge and leave to infuse for at least an hour or overnight.
- In the meantime, make the make the remoulade . Place the mayonnaise in a bowl and mix with the remaining ingredients. Place in the fridge and leave to infuse.1 Portion vegan mayo, 60 g red onion, 2 Piece small gherkins, 1 tbspn Capers, 7,5 ml Lemon juice, Salt and pepper to taste
- After the cooling time, remove from the refrigerator and divide into four equal portions. If you like the patties smaller, make 8 portions.
- Preheat the oven to
200 °C (
220 °C top/bottom heat) and bake the meatballs for 15 minutes.
Note: Pre-baking in the oven is important to ensure that the meatballs are fully cooked on the inside. - Heat a pan with a little oil and add the meatballs directly to the pan. Season for 2-3 minutes on each side. Arrange on plates with remoulade, serve and enjoy!Oil for frying
