These tasty, savory, vegan jackfruit cakes are made with canned jackfruit and 11 other easy-to-find ingredients. Instructions to cook these include air-fryer and stove-top options.
Ingredients
- 2 tsp coriander
- 1/2 chili powder optional*
- 1/2 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 a red onion
- 3 large garlic cloves or 6 small garlic cloves
- 2 tsp fresh ginger ginger
- pinch of red pepper flakes optional*
- 2 tbsp chopped cilantro***
- one boiled potato**
- 1 20 oz can green jackfruit
- 1/2 tsp salt and 1/2 tsp pepper or to taste
Instructions
- First, open the can of jackfruit and drain the brine. Canned jackfruit tastes salty, so I like to rinse off as much of the brine that it is packed in. Then, place the jackfruit in a colander and rinse it well. Using paper towels, vigorously pat dry the jackfruit and try to remove as much of the liquid from the chunks of green jackfruit. Let the jackfruit lie on paper towels for a bit.
- Then, place a boiled potato in a bowl and, using a fork, mash it up.
- Peel and finely chop the red onion and garlic, and add them to the bowl with the potato.
- Peel the ginger, grate it (should be approximately 2 teaspoons), and add it to the bowl as well.
- Add the dried jackfruit to the bowl, along with the coriander, chili powder, turmeric powder, smoked paprika, cumin, red pepper flakes, salt, pepper, and cilantro.
- Using your clean hands or a spoon, mix ingredients together well. Then, gather up a handful and shape it into a crab-cake-like shape. Repeat until all the jackfruit potato mixture is used up.
- These are ready to cook in an air-fryer or in a skillet on a stove top.
Air Fryer method:
- Place the jackfruit cakes on an air fryer tray, spray them with oil, and place them in an air fryer set at 400 degrees Fahrenheit for 10 minutes.
Stove top method:
- Add 2-3 tablespoons of oil to a pan and let it warm up. Then, add the jackfruit cakes to the pan. Turn the heat to medium and let the cakes cook about 5 minutes or until they are slightly browned. Using a spatula, gently nudge them so they don't stick. Using the same spatula, gently flip them and let them cook about 7-8 minutes, nudging them with the spatula so they don't stick to the pan.
Notes
Chili powder and red pepper flakes are completely optional. I love spicy foods and so add both – but you can leave them out if you prefer milder jackfruit cakes.
**If you don’t have a boiled potato, then cut a large baking potato into 3 and place it in a pan with water covering the whole of the potato. Place the pan on the stove and bring to a boil, lower the heat, cover, and let simmer for 35-40 minutes or until the potato is done ~ which you can check by prodding the potato with a fork.
***You can use a cheese grater to easily get the cilantro leaves off the stem. Just pass the cilantro through the grates in the cheesegrater, and the leaves will easily separate from the stem.
Nutrition
Serving: 1g | Calories: 63kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 103mg | Fiber: 1g | Sugar: 9g
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