Ingredients
Jackfruit fishcakes
- 1-2 Tbsp Kavita’s Kitchen curry paste
- 1 can tinned Jackfruit, drained and rinsed
- 1 stalk celery, roughly chopped
- 2 stalks of coriander leaves or parsley, roughly chopped
- 1 nori sheet (Japanese seaweed), roughly torn
- 2 Tbsp coconut aminos
- 2 tsp mustard
- 1/2 cup GF flour or regular flour
Tangy Dipping sauce
- 3 Tbsp lime juice
- 3 Tbsp amino coconut or soy sauce
- 1 tsp curry paste
- 1 tsp of crushed or grated ginger
- 1 tsp of fresh chopped coriander leaves
- 1/2-1 Tbsp maple syrup
