Name: Spicy Jackfruit No-Fishcakes
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 tbsp olive oil; 2 tbsp red curry paste; 1 tsp soy sauce (plus extra to taste); 3 null potatoes (about 500g); 3 null spring onions; 4 cm ginger (piece of fresh); 1 null nori sheet (optional); 1 can green jackfruit (400g young green); 10 g fresh coriander; null to_taste salt pepper; 1 tsp soy sauce; 1 tsp red curry paste; 1 null lime; 15 g ginger (fresh); 10 g fresh coriander (leaves, reserved from the fishcakes); 1 null lime; 0.5 small fresh red chilli; 100 g mixed salad

Instructions

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1

Peel and cut the potatoes (3) into 2.5cm chunks. Boil in salted water for [8-12 minutes] until tender. Drain and mash.
2

Thinly slice the onions (3 spring). Peel and grate the ginger (4 cm). Snip the sheet (optional) (1 nori) into small pieces. Drain and rinse the green jackfruit (1 can), then pat dry and pull into flaky pieces. Separate the fresh coriander (10 g) leaves from the stems and chop the stems, reserving leaves for later.
3

Heat olive oil (1 tbsp) in a frying pan over medium heat. Sauté the spring onion and ginger for a couple of minutes. Add jackfruit, chopped coriander stems, and nori (if using) and sauté for minutes (5). Stir in red curry paste (2 tbsp) and soy sauce (1 tsp). Reduce heat to low and cook for minutes (10). Add the mashed potato, mix well, and fry for another minutes (5) until lightly browned. Season with [salt pepper] and extra soy sauce to taste. Remove from heat and let cool.
4

Once cool enough to handle, form the mixture into 6 even patties. Place on a lined baking tray and bake in a preheated oven at 220°C for [17-20 minutes] until lightly browned.
5

While the no-fishcakes bake, prepare the sauce. Halve and squeeze the juice from lime (1). Finely chop the reserved fresh coriander (10 g) leaves. Peel and grate the ginger (15 g). Combine soy sauce (1 tsp), red curry paste (1 tsp), lime juice, grated ginger, and chopped coriander leaves in a bowl. Mix to form a paste, adding [water] as needed for a dippable consistency. Cut the remaining lime (1) into wedges and chop the fresh red chilli (0.5 small). Serve the no-fishcakes with the sauce, mixed salad (100 g), lime wedges, and chopped chilli.