THAI-STYLE NO-FISHCAKES

Serves 2 442kcal per serving For the jackfruit fishcakes 2-3 medium potatoes (about 500g/1lb 2oz), peeled and cut into chunks

400g tin of young, green jackfruit in water 1tbsp olive oil 3 spring onions, trimmed and thinly sliced

4cm piece of fresh ginger

(15g/½oz), peeled and grated

10g (¼oz) fresh coriander, leaves and stems separated

1 nori sheet (seaweed, from supermarkets), snipped into small pieces (optional) 2tbsp vegan Thai red curry paste 1tsp soy sauce, plus extra to taste Salt and black pepper

For the Thai-tare sauce Juice of 1 lime 15g (½oz) fresh ginger, peeled, grated 1tsp vegan Thai red curry paste 1tsp soy sauce

To serve

100g (3½oz) mixed salad

1 lime, cut into wedges

½ a small red chilli, finely chopped

Put the potatoes in a large pan of cold, salted water over a high heat. Bring to the boil and cook for 8-12 minutes until tender. Drain, then tip into a bowl and mash with a potato masher.

Drain the jackfruit, rinse under a cold tap and pat dry with kitchen paper, then pull into pieces with two forks, so it resembles flaked tuna.

Put a frying pan on a medium heat and add the oil. Add the spring onions and ginger and sauté for a few minutes, then add the jackfruit, coriander stems (reserving the leaves for the sauce) and nori (if using). Sauté for 5 minutes, stirring, then add the curry paste and soy sauce. Reduce the heat to low and cook for 10 minutes. When the jackfruit is lightly browned, add the potato and fry for another 5 minutes, until the potato has browned slightly. Remove from the heat, taste and season, and add a splash more soy, if needed.

Preheat the oven to 220°C/fan 200°C/gas 7. When the mix is cool enough to handle, use your hands to form it into 6 patties. Place on a lined baking tray and bake for 17-20 minutes until lightly browned.

For the Thai-tare sauce, mix all the ingredients (and the coriander leaves) to a paste. Add water if needed, for a dippable consistency. Serve the fishcakes with the sauce, salad and lime wedges, and scattered with the chilli.

BOSH! Healthy Vegan by Henry Firth and Ian Theasby is out now (HQ, Harpercollins). RRP £16.99. Photography: Lizzie Mayson. BOSH! are live on their social channels every week, with free recipes posted every day @bosh.tv