Peel the potatoes and cut into roughly 5cm chunks.
Place into a saucepan and cover in water, then bring to the boil. Cook until soft enough to mash.
While the potatoes boil, prepare your ingredients. Pick the fennel and parsley from any thicker stems and chop finely, then finely grate the garlic, and combine all in a bowl. Zest two lemons and add to the bowl, reserving the remaining lemon for serving.
Drain the jackfruit and place the flesh into a bowl of freshwater until needed.
Once the potatoes are cooked, mash them until smooth and add them to the bowl with the chopped herbs, capers, lemon zest, garlic. Season with salt and pepper. Lightly stir the mixture together, then stir in the mayonnaise and mix until just combined.
Divide the fishcake base in to two separate bowls and add the salmon to one half, and then jackfruit and crispy nori to the other.
Mix each bowl until just combined, then divide each mix into 4 and shape into fish cakes.
Prepare for dredging by putting the toasted breadcrumbs in one dish, the flour in another and the mayo mixed with a little water into a third.
Dip your fishcakes into the flour, then into the thinned mayo and finally into the breadcrumbs - making sure to lightly press the crumbs into the fish cake.
Place your fishcakes into your Instant Vortex – with the salmon fishcakes in one side and the jackfruit fishcakes in the other. Lightly spritz the fishcakes with olive oil spray whilst in the basket.
Select Air Fry on Drawer1 and set the temperature to 200°C and set the time for 6 minutes. Select SyncCook to mirror the cooking settings between drawers and press start.
When prompted to ‘Turn food’ flip the fishcakes
Once cooked, serve the fishcakes, alongside a salad, some more mayonnaise or tartar sauce and lemon wedges.