Thai Zing Jackfruit Fishcakes


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


Preheat oven to 180 - 190 Celsius.
Put all the ingredients for fishcakes into a food processor and pulse / whiz until fish flakes like consistency and texture. Make 6 large patties or 12 small patties. Spray with olive oil or use a pastry brush. Bake each side at 180-190 Celsius for 15min or until golden.
Serve with Tangy Dipping sauce.
Tangy Dipping sauce:
Mix all the ingredients well.