Jackfruit Krabby Patty
Krabby jackfruit wonderfulness without the crab. Kelp granules really add a nice, fresh ocean flavor to these cakes. But you could also use dulse flakes or any other sea vegetables that you prefer.
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- Water sauté the celery, daikon and red pepper until tender. Transfer to a bowl.
- Combine the ground chia with the aquafaba and set aside.
- Drain and rinse the jackfruit. Really rinse it well to remove the salt and other preserving agents that are used. Squeeze as much water from it as you can and shred it between your fingers, or use a fork. Slice the thicker core.
- Add the jackfruit and the remaining ingredients (except the aquafaba/chia mixture) and mix well to combine.
- Lastly, add the aquafaba mixture and stir well to combine. use your hands if you must but make sure everything is very well incorporated.
- Form into patties and cook on the stovetop in a non-stick pan. Flip when the bottoms are dry and have a bit of color and cook another 10 minutes or so. Be careful when flipping.
- They are very fragile when hot but firm up a bit as they cool off.
- Serve on buns with your favorite condiments or as is with a salad.
- I got four cakes but you can probably double it if you make them smaller. I like mine BIG so mine were about 4 inch in diameter and 1 inch tall. I served them with vegan mayo mixed with horseradish.
- For those of you who haven’t heard of aquafaba, it’s simply the water that chickpeas have cooked in (aqua=water/faba=bean). It’s a great egg replacer, and that’s how I used it in this recipe but I did also use some ground chia, just to be sure they held together. It worked like a charm! I think it even added a little airiness to the cake which was wonderful, even though I didn’t whip the aquafaba. Yes, these guys are still a little sloppy (what great crab cake isn’t?) but mostly they hold together well, certainly well enough to pick one up in a sandwich and devour it.