These delicious potato cakes have the consistency of a fish cake, without the fishy taste!
Awesome for picky eaters of all ages. Serve them with some mixed veg or a salad and some coconut yoghurt dressing on the side.

Prep Time | 20 minutes |
Cook Time | 10 minutes |
Servings |
cakes
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Ingredients
- 4 large nadine potatoes
- 400 g tin of jackfruit I use Ceres Organics
- 1 spring onion, finely diced
- 4 Tbsp vegan mayonnaise I use Ceres Organics
- 1/4 tsp salt
- pepper to taste
- 1/2 cup GF rice breadcrumbs or panko breadcrumbs if not GF
Ingredients
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Instructions
- Peel and dice the potatoes and place into a large pot of boiling water. Boil potatoes for 20-22minutes until tender.
- Mash the potatoes and set aside until cool enough to handle.
- Separate the jackfruit into strands and discard the tough parts (it should resemble pulled pork appearance!).
- Add jackfruit, mayo, onion and salt and pepper and mix well.
- Heat a griddle and add olive oil. Shape the mixture into patties and then coat in breadcrumbs and place on the hot griddle.
- Cook for 5-6 minutes each side until golden brown. Cook in batches to avoid overcrowding the griddle. Serve hot!
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