Vegan fish burgers

Name: Vegan fish burgers
Ingredients: 1 can jackfruit (pickled in brine); 1 cup vegetable broth; 3 tbsp egg substitute; 6 tbsp cold water; ½ tsp smoked salt; 1 tbsp parsley (chopped); 1 tbsp lemon juice; 1 tsp nori (flakes (or wakame flakes)); 1 small onion (finely diced); 10 tbsp breadcrumbs; 3 tbsp frying oil; 1 tbsp plant-based margarine

Thanks to the fibrous jackfruit, these vegan fish cakes have the same consistency as the animal-based original. Algae provide the exquisite oceanic flavour. These vegan fish cakes taste especially good in a burger bun.

Ingredients

Servings: 3

1 can

jackfruit pickled in brine
1 cup

vegetable broth
3 tbsp

egg substitute
6 tbsp

cold water
½ tsp

smoked salt
1 tbsp

parsley chopped
1 tbsp

lemon juice
1 tsp

nori flakes (or wakame flakes)
1 small

onion finely diced
10 tbsp

breadcrumbs
3 tbsp

frying oil
1 tbsp

plant-based margarine

Instructions

Drain the jackfruit, remove each piece’s hard tip and squeeze out the liquid.
Heat the stock in a pan and add the jackfruit pieces. Simmer in the stock for about 15 minutes, crushing the jackfruit pieces and stirring from time to time. Do this until the jackfruit pieces have broken down to a fibrous consistency and the stock has been absorbed or evaporated. Then let the pan cool down a little.
Mix egg replacement and water. Then knead together the jackfruit fibres, egg substitute, smoked salt, parsley, lemon juice, nori, and onion. Gradually knead in 4–5 tablespoons of breadcrumbs until you have an easily-to-form dough.
Put it in a cool place for 15 minutes, form 3 balls and turn them in the remaining breadcrumbs.
Heat the oil and margarine in a pan and fry the fish cakes until they’re crispy on both sides.

Notes

These vegan fish cakes are perfect for fish buns. Cut open 3 bread rolls and generously spread vegan remoulade on both sides. Garnish with salad leaves on and put the vegan fish cakes on top. Cover with slices of tomato, cucumber, and onion rings, then close.