Jackfruit ‘Crab Cakes’ with Tartare Sauce
These pulled vegan jackfruit crab cakes are made with a delicious mix of Creole spices, smoked paprika, dulse flakes for a ‘fishy’ taste, and are coated in polenta for a crispy golden crumb.
Serve with homemade tartare sauce for a real crowd-pleasing meal.
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Total Time: 40 minutes
Servings: 2
Rating:
Total Time: 40 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 50 50 g celery
- 0.75 0.75 Tbsp oil
- 60 60 g cherry tomatoes
- 0.5 0.5 lemon
- 0.5 0.5 roasted red pepper
- 0.5 0.5 shallot
- 0.5 0.5 Tbsp dulse seaweed flakes
- 0.5 0.5 tsp smoked paprika
- 10 10 g capers
- 125 125 g jackfruit (drained)
- 1 1 tsp Creole seasoning
- 1 1 tsp Dijon mustard
- 150 150 g sweet potato
- 20 20 g mixed salad leaves
- 2 2 Tbsp buckwheat flour
- 2 2 Tbsp dried polenta
- 40 40 ml coconut yoghurt
- Medium handful of flat-leaf parsley
Method
- Preheat the oven to 200C / gas mark 6 and boil a kettle. Leaving the skin on, cut the sweet potato into fries and place on a baking tray with 1 tsp oil and a pinch of sea salt. Place in the oven for 20-25 mins.
- Drain and rinse the jackfruit. Place the jackfruit in a saucepan and cover with boiling water. Boil for 10 mins, then drain and pull apart the chunks with two forks.
- Meanwhile, finely chop the celery, roasted red pepper and finely dice the shallot. Finely chop the parsley leaves.
- In a bowl, mix together the celery, roasted red pepper, shallot, Creole seasoning, smoked paprika, Dijon mustard, dulse seaweed flakes, buckwheat flour, 2/3 of the fresh parsley and the jackfruit. Season with sea salt and black pepper and form into 6 small patties around 1cm thick. Then coat lightly in the polenta. Heat a large frying pan with 1 tbsp oil on a medium-high heat and cook the ‘crabcakes’ for 2-3 mins each side until golden.
- Meanwhile, to make the tartare sauce; finely chop the capers and place in a bowl with the coconut yoghurt, a squeeze of lemon juice (to taste), the remaining parsley and a pinch of sea salt.
- Make a quick dressing by mixing a squeeze of lemon juice with 1 tsp olive oil. Slice the cherry tomatoes in half and place into a bowl with the mixed leaves and the dressing.
- Place the jackfruit ‘crabcakes’ on two warm plates alongside the sweet potato fries, salad and tartare sauce.
Fish are friends, not food!
Leave them off your plate and tuck into one of these convincing ocean-friendly vegan fish recipes.
