Published On: Wed, Aug 7th, 2019

Jackfruit ‘crabcakes’ with tartare sauce

These pulled vegan jackfruit ‘crabcake’ patties 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. 

Vegan jackfruit 'crabcakes' with tartare sauce

Vegan jackfruit 'crabcakes' with tartare sauce

These pulled jackfruit patties are made with a delicious mix of Creole spices, smoked paprika, Cornish Seaweed Company dulse flakes, and coated in polenta for a golden crumb, alongside a homemade tartare sauce.
Total Time 40 minutes
Servings 2 people
Calories 631 kcal
Author Mindful Chef

Ingredients

  • 100 g celery
  • 1 1/2 tbsp oil
  • 120 g cherry tomatoes
  • 1 lemon
  • 1 roasted red pepper
  • 1 shallot
  • 1 tbsp dulse seaweed flakes
  • 1 tsp smoked paprika
  • 20 g capers
  • 250 g jackfruit drained
  • 2 tsp Creole seasoning
  • 2 tsp Dijon mustard
  • 300 g sweet potato
  • 40 g mixed salad leaves
  • 4 tbsp buckwheat flour
  • 4 tbsp dried polenta
  • 80 ml coconut yoghurt
  • Medium handful of flat-leaf parsley

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, finely chop the celery, roasted red pepper and finely dice the shallot. Finely chop the parsley leaves.
  4. 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.
  5. 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.
  6. 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.
  7. Place the jackfruit ‘crabcakes’ on two warm plates alongside the sweet potato fries, salad and tartare sauce.
Nutrition Facts
Vegan jackfruit 'crabcakes' with tartare sauce
Amount Per Serving
Calories 631 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Total Carbohydrates 97g 32%
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.

www.mindfulchef.com

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