Jackfruit Patties
With a crab cake texture but completely plant-based, these jackfruit patties are light, flaky and delicious. Their texture and appearance is almost exactly like a crab cake.
Ingredients
Jackfruit Patties
- 2 tablespoons butter, for frying, Earth Balance
- 10 ounces Upton Natural's jackfruit, Pit and dry with paper towel, about 1 heaping cup chopped
- ¼ cup mayonnaise , Vegenaise
- 1 tablespoon lemon juice , fresh squeezed
- 2 teaspoons Dijon mustard
- ¼ cup sweet onion , diced small
- 2 tablespoons jalapeno, minced
- 2 tablespoons flax meal
- ½ cup panko breadcrumbs
- ¼ teaspoon garlic powder
- ¼ teaspoon parsley
- ¼ teaspoon salt
- pinch cracked black pepper
Equipment
- saute pan
Instructions
- Remove the jackfruit from the box. I used Upton Natural’s brand (original flavor).
- Next, remove the pits and pat the jackfruit dry using a paper towel.
- Then, add the jackfruit to the food processor. Gently chop it until you get small evenly sized pieces. Should resemble shredded crabmeat or canned tuna. I had about 1 heaping cup of chopped jackfruit meat.
- Remove the jackfruit from the food processor and add to a large mixing bowl.
- Add the mayo, lemon juice, Dijon mustard, diced white onion, minced jalapeno, flax meal, panko breadcrumbs, garlic powder, salt, parsley, and cracked black pepper. Mix until well combined.
- Form the jackfruit into patties. I was able to get 5 medium-sized patties.
- Grab a large skillet, and add vegan butter or cooking spray to the skillet.
- Over medium heat, cook the jackfruit patties until they are golden brown on both sides. Roughly 4-5 minutes per side.
- Remove from the heat and serve with your favorite dipping sauce and fresh lemon wedges.
Nutrition
Serving: 1serving, Calories: 168kcal, Carbohydrates: 7g, Protein: 2g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 296mg, Potassium: 80mg, Fiber: 2g, Sugar: 1g, Vitamin A: 214IU, Vitamin C: 9mg, Calcium: 27mg, Iron: 1mg