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.
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.
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