The texture of these fish cakes is incredibly close to real fish ones and with the flavours of chili, lemongrass, galangal and lime bringing me back to Thailand, this dish truly is a winner!
- Peel the potatoes, cut them into large cubes and boil for 15 mins, then drain and mash well.
- Thinly slice the spring onion, peel the ginger and grate, add to a pan on a medium heat with a splash of sesame oil. Drain and rinse the can of jackfruit, remove the seeds, roughly chop and add to the frying pan. Fry for 5 minutes, then add the curry paste, reduce the heat and fry for a further 15 mins, stirring every few minutes. Shred the jackfruit by using two forks to pull it apart, then add the mashed potato and mix together well.
- Form the mixture into 6 patties and coat the outside with panko breadcrumbs, add some oil to a non-stick pan on a medium heat, let the oil get really hot, then add the patties to the pan and fry for a few minutes on each side until golden brown.
- To make the dipping sauce, mix together the toasted sesame seeds, soy sauce, lime juice, coriander, sugar and chili in a small dish. Serve up the fish cakes with the dipping sauce and enjoy!