If you’re anything like us, you’re curious about jackfruit. Could this jackfruit crab cakes recipe be the one to push you into trying this unusual ingredient?

Vegan Jackfruit ‘Crab’ Cakes (Serves 2-3)

Ingredients

250g tinned chickpeas, drained

300g jackfruit

1tsp garlic, minced

1tsp salt

½ tsp Dijon mustard

1tsp fresh coriander, finely chopped

100g panko breadcrumbs

Vegetable oil for deep frying

1 whole lemon, cut into 6 wedges

1 spring onion, thinly sliced, to garnish

Vegan mayonnaise to serve

Method

1. In a food processer or using a potato masher, roughly blitz the chickpeas until you have a thick paste, retaining some pieces of the chickpeas for texture.

2. Roughly chop the jackfruit until it is shredded into medium sized pieces.

3. In a bowl combine the chickpeas, jackfruit, garlic, salt, Dijon mustard and coriander. Mix the ingredients together until combined.

4. Place the panko breadcrumbs onto a plate. Lightly wet your hands to make the mixture easier to handle, and then divide the mixture into 6 and form into patties using your hands. Place each patty onto the plate of breadcrumbs and coat well. Keep to the side and repeat with the remaining mixture.

5. Heat the vegetable oil in the deep fryer to 180°c and then cook the jackfruit cakes for 3-4 minutes or until golden brown. Cook 2-3 cakes at a time and then drain on kitchen paper once cooked.

6. Sprinkle over the thinly sliced spring onion and serve with the lemon wedges and vegan mayonnaise.

Recipe courtesy of Wing Yip, the UK’s largest Oriental grocer.