Jackfruit Krabby Patty
What You'll Need
2 20 oz can jackfruit
½ cup diced celery
⅓ cup diced red pepper
¼ cup diced daikon radish
¼ cup freshly chopped parsley
¼ cup chopped green onion
½ cup blanched almond flour
½ cup oat bran
2 Tbsp maple syrup
1 Tbsp prepared horseradish
2 tsp kelp granules or other sea vegetable
2 tsp mustard
1 tsp molasses
1 tsp lemon juice
½ tsp red pepper flakes
½ cup aquafaba + 2 Tbsp ground chia
How to Make It
1 Water sauté the celery, daikon and red pepper until tender. Transfer to a bowl.
2 Combine the ground chia with the aquafaba and set aside.
3 Drain and rinse the jackfruit. Squeeze as much water from it as you can and shred it between your fingers, or use a fork. Slice the thicker core.
4 Add the jackfruit and the remaining ingredients (except aquafaba/chia mixture) to a bowl and mix well to combine.
5 Lastly, add the aquafaba mixture and stir well to combine.
6 Form into patties and cook on the stovetop in a non-stick pan. Cook about 10 minutes on each side until golden. Be careful when flipping.
7 They are very fragile when hot but firm up a bit as they cool off.
8 Serve on buns with your favorite condiments or as is with a salad.
This recipes makes 4 cakes but you can probably double it if you make them smaller.
Serve 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).
These cakes 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.
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