Jackfruit ‘fishless’ Cakes

Prep/Total Time

20 min/45 min






153 kcal


2.3 g


3.5 g


28.1 g


3.1 g


This recipe is a vegan twist on the classic fishcake. Fish is replaced with Jackfruit, which adds a lovely flavour and texture. The mashed potatoes help to combine the ingredients easily and give a smooth, creamy texture. Quick and easy, the fishless cakes are delicious served with a big mixed salad or steamed veggies. Yum!


  • 450g floury potatoes
  • 1 can of Jackfruit
  • 100g Breadcrumbs
  • 1 TBSP Ketchup
  • 2 TSP English Mustard
  • Zest of ½ Lemon (+ wedges to serve)
  • 1 TBSP fresh Parsley (dry is optional)
  • 1 TBSP fresh Dill (dry is optional)
  • 1 TBSP Nutritional Yeast
  • 1 TSP Smoked Paprika
  • 2 TBSP Plant Milk (I use Soy)
  • 1 TBSP Plant Butter (optional)
  • Salt and Pepper


  • Peel, chop and boil the potatoes in lightly salted water. Drain and mash with a little plant milk and/or butter.
  • Drain Jackfruit. Season Jackfruit with Salt, Pepper & Smoked Paprika.
  • Using kitchen scissors ‘flake’ (chop) the Jackfruit into small pieces.
  • To the mashed potatoes, add Ketchup, Mustard, Dill, Parsley, Lemon Zest and mix. 
  • Combine the mash and Jackfruit pieces. Mold into 6 Fishcake shapes.
  • Add Nutritional Yeast to the breadcrumbs, Mix. 
  • Coat each JackCake with breadcrumbs by using a little plant milk to wet the surface first – this helps the breadcrumbs to stick. 
  • Grill for 10 mins each side, until golden (or oven bake at 180oC for about 25 mins)
  • Great served with a mixed salad or steamed veggies.

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