This cruelty-free mock crab cake is bound to be your new favourite snack or side.
The perfectly crispy panko breading on the outside and our juicy pulled jackfruit inside is a match made in heaven. Don't be fooled by their golden brown exterior, these patties have a light, tangy taste from the fresh dill and lemon that won't leave you with that blah heavy feeling.
And what would a vegan crab cake be without it's vegan tartar sauce?! It's super fast to throw together and only needs 4 ingredients you likely have in your kitchen already.
Recipe/image credit: Jazzmin Kaita
Jackfruit Crab Cakes
1 398ml can of chickpeas drained and rinsed 1 300g pkg VGB BBQ Pulled Jackfruit 1 flax egg (mix 1 tbsp flaxseed meal with 3 tbsp water, let sit for 15 mins) 1/4 cup vegan mayo 1/3 cup all purpose flour 1 tsp dijon mustard 2 tbsp fresh dill chopped 1/2 tsp garlic powder 1/2 tsp salt or to taste 1 cup panko breadcrumbs Oil for pan frying Sprinkle with flaked salt (optional)
Tartar Sauce 1/3 cup vegan mayo 1 tbsp lemon juice 1 tbsp finely chopped pickles 2 tsp fresh dill chopped
Be sure to share your BBQ Jack Crab Cakes with us using #TheVeryGoodButchers and tagging @theverygoodbutchers so we can see! We'll share our favourites.