I think you’re going to love these Fysh Cakes!
I adore the combination of jackfruit, tofu and a little seaweed. Flakey and delicious, the flavours take me back to summers spent in the maritimes.
The first time I made these for a crowd was at the Good Shepherd Family Shelter in Hamilton. I had a group of amazing folks from all corners of the globe helping create these little Fysh cakes.
Thank god for google images to provide a common language. The group were definitely happy and polite but I think the idea of combing this weird fruit with tofu just seemed a little strange to most of them.
Their initial reservations might explain the squeals of joy when they tasted them. I honestly think they were shocked at how delicious they were and several of them quickly took enough to feed their families.
It was really fun.
I actually developed this recipe because I am heading to the maritimes for a family reunion. I’ve offered to host a dinner and I needed to do my fishing village heritage proud.
I’ll keep you posted on how the relatives react to my Fysh Cakes.
I don’t usually eat fried foods so these are definitely under the treat category.
I am currently developing a crispy pecan crust option you can bake.
Sea Friendly Crispy Fysh Cakes
Fysh cakes made of jackfruit and tofu that will tease your tastebuds into a frenzy.
- 1 Can Young Jackfruit in brine or water
- 1/4 Block Firm Tofu
- 1/4 tsp Ground Wakame (or Nori)
- 1/2 tsp sea salt
- 1 Cup All purpose flour (or whole grain)
- 2 Tbsp Cornstarch
- 1 tsp Baking powder
- 1 tsp Salt
- 1 1/2 Cup water
Stay tuned for a Crispy Pecan Coating- no added oil option. ....coming soon...
Drain the jackfruit and cut the little bits of core at the base of the pieces. This step is not necessary, however depending on the jackfruit, you may find the little core bits a little hard.
Pulse the jackfruit in a food processor until just flakey. Don't over process or you will loose the tuna like texture we are looking for. You can also go old school and flake the jackfruit with a fork or potato masher. Set aside.
Drain the block of firm tofu and then press between two plates with paper towels to absorb more liquid. Divide your block into 4 and use one of the quarters in this recipe, unless of course you want to quadruple the recipe and use the whole block. Warning; once you taste these I think this will be your go to option.
Place the 1/4 of the block of tofu in the food processor along with the ground seaweed of your choice and salt. Blend the mixture until its a paste.
Add the tofu paste to the flaked jackfruit and mix well.
Shape the mixture into small round or triangular patties about a 1/2 inch thick or less. Set aside on parchment.
Whisk together the flour, cornstarch, baking powder and salt.
Lightly coat the Fysh cakes in the dry mixture and set aside again on the parchment.
Slowly add the water to the remaining dry mixture. Create a fairly thick batter that will stick to the coated Fysh Cakes.
Heat a deep fry pan along with about 1/2 inch of grapeseed oil (or your favourite high smoke point oil)
Dip the coated Fysh Cakes in the batter and carefully place into the heated oil. Cook about 4 minutes per side or until the Fysh Cakes are a deep crispy golden colour.
Remove the Fysh Cakes and drain on paper towel and then place on wire racks if not serving immediately. The wire racks will keep them crispy.
These little sea cakes are delicious on their own with a mayo-sriracha dip or on a bun with lettuce and onion along with your favourite dip. I like a little spicy dip with these crispy fellahs and man, would they kill as half of a vegan fysh and chips option. MMmmmmmm.
BTW, this recipe was developed for a family reunion by the sea. This is a special occasion recipe but rest assured I am developing a no added oil option including a pecan crunchy coating you can bake. I know, I'm excited too.