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Vegan Caribbean Jackfruit Fritters

This take on Caribbean fish fritters uses meaty shredded jackfruit for a fishy stand-in. 

Serves: 4
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These gluten-free patties from Rachel Ama’s Vegan Eats cookbook get their fishy taste from nori flakes and soy sauce, and pack in fresh flavor with bright lemon juice and herbs such as cilantro and parsley.

What you need:

1 (15-ounce) can jackfruit, drained and rinsed
3 tablespoons soy sauce
2 tablespoons nori flakes
2 tablespoons lemon juice, divided
1 onion, finely chopped
2 spring onions, finely chopped
2 large tomatoes, finely chopped
2 mild red chillies, deseeded and finely chopped
3 garlic cloves, finely chopped
1 teaspoon dried thyme
½ cup cilantro, finely chopped
½ cup parsley, finely chopped
1 teaspoon baking powder
1½ cup chickpea flour
½ cup water
½ teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying
Sweet chili sauce, for serving

What you do:

  1. Using clean hands, break jackfruit into small pieces, removing any tough stems, and place in a medium bowl with soy sauce, nori flakes, and 1 tablespoon of lemon juice. Mix well to combine, then cover bowl with a plate and set aside.
  2. In a large bowl, combine onion, spring onions, tomatoes, chillies, garlic, thyme, and remaining lemon juice. Add jackfruit mixture, cilantro, and parsley and mix well. In a separate medium bowl, add baking powder, chickpea flour, and water, and mix thoroughly. Add salt and pepper and mix again. Add jackfruit mixture and mix until well combined. Divide mixture into eight balls and shape with hands into small flat cakes, each about ¼-inch thick.
  3. Into a large frying pan over medium heat, pour enough oil to coat bottom. Carefully place as many cakes as will fit in a single layer in pan without touching. Cook for 5 minutes, until golden brown on bottom, then turn over and cook for another 5 minutes until crisp and cooked all the way through. 
  4. Fry in batches, using a little more oil as needed and keeping warm on a baking sheet in oven on a low heat. Serve with sweet chili sauce.

Photo credit: Rachel Ama

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