Fish cakes with jackfruit and chickpeas

Fischfrikadellen mit Jackfruit und Kichererbsen

Fish cakes with jackfruit and chickpeas

Fish cakes with jackfruit and chickpeas. Ideal for all those who fancy the sea. Refined with homemade remoulade.

Prep Time 10

Cook Time 30

Cooling time 1

Total Time 1 40

Servings Meatballs

Calories 232kcal

Ingredients

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

Metrisch - Tassenangaben

Instructions

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

Nutrition