A lot of people use jackfruit as a substitute for pulled pork but I’m a big fan of using it instead of tuna.
This is basically my mum’s recipe for tuna and potatoes cutlets, which I use to love before I saw the light so I’ve tailored it and made it fish friendly!
The nori, vinegar and lemon juice mixed in really give the cutlets a very similar fishy taste to the original recipe.
Quick and easy to make.
1/2 a tin of green jackfruit (in water of brine, not syrup), drained
2 large potatoes
1 sheet of nori, torn in to small pieces
1 small onion, chopped
1 clove of garlic, chopped
1 tsp of dried corriander
1 green chilli, chopped
1 tbsp of vinegar
1 tbsp of lemon juice
2 tbsps of dairy free milk
4 tbsps of olive oil
2 tbsps of water
1/2 a cup of breadcrumbs
Heat the oven to 200°C
Peel and quarter the potatoes and boil for around 15 minutes until soft.
Mash the potatoes adding the milk.
Shred the jackfruit until it is in flakes.
Add the jackfruit, onion, garlic, nori, corriander, green chilli, vinegar and lemon juice to the mashed potato and mix.
Add salt and pepper to taste.
Let cool for around 5/10 minutes or until the mix is not too hot to touch.
With your hands, divide the mixture and make in to 4 cutlets.
Place in the fridge to cool, this helps the potato becomes firmer.
Brush the cutlets with olive oil and dip in the bread crumbs.
Place in the oven for 15 minutes, turn over and leave for another 15 minutes. Both sides will turn golden.