Lentil and Jackfruit “Crab” Cakes
Lentil and Jackfruit “Crab” Cakes
SERVES 4
5 MINS PREP
COOKS IN 15 MINS
Ok, it’s not a real crab cake but the texture of the jackfruit and the lentil protein brings them close! A really delicious, light vegetarian meal idea.
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Tailored to Taste
Jackfruit is a great vegetable that has similar fibres to chicken, so is often used as a substitute. The flavours are quite different and most importantly, they are not the best substitute as they have no protein. So, adding lentils to the jackfruit balances that and they add a moistness and butteriness to these cakes. These are a perfect with a little salad as a light meal.
Ingredients
- 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (not vegan, has cream)
- 150g tender jackfruit (canned in water or salted water), drain and broken up into large pieces
- 3 tbsp. mayonnaise
- 1 tbsp. Dijon mustard
- 1/3 red capsicum, finely chopped
- 4 tbsp. finely chopped red onion
- ½ tsp. cumin powder
- Small fistful of chopped parsley or coriander
- 60g dried breadcrumbs, plus extra to coat
- Salt to taste and ¼ tsp. of black pepper, or to taste
- Oil to fry
Tartare sauce
- 4 tbsp. finely chopped red onion
- 2 tbsp. capers
- 2 tbsp. finely chopped gherkins
- 3 tbsp. mayonnaise or crème fraiche
- 3-4 tsp. lemon juice - or to taste
- Salt and black pepper to taste
Method
- Shred the jackfruit pieces with two forks.
- If you have time, spread the jackfruit out on a baking tray and bake at 200°C for 30 minutes to dry out and add some extra texture. If you don’t have time, you might need to add a little more breadcrumb.
- Meanwhile, in a large bowl, mix the lentils, the jackfruit (whether you have dried it out or not), the bread crumbs, mustard, mayonnaise, capsicum, onions, herbs, seasoning and cumin. Leave for a few minutes to allow the crumbs to help it bind together.
- Fry off a little bit to taste the seasoning. Adjust as necessary. Add in some extra breadcrumbs for firmer cakes.
- Form into smaller or larger cakes. Place the extra crumbs on a plate and place the cakes on top, and coat well on both sides, pressing down lightly to help them stick. Set aside.
- Heat up a good splash of oil in the pan. Add the cakes and cook on a low flame until golden on both sides (you might need to do this in batches or two pans).
- Stir together all the ingredients for the tartare. Taste and adjust seasoning if necessary.
- Serve the cakes hot with the tartare sauce and a salad as a meal, or with a little tartare sauce on top as an appetiser.
Tailored to Taste
Jackfruit is a great vegetable that has similar fibres to chicken, so is often used as a substitute. The flavours are quite different and most importantly, they are not the best substitute as they have no protein. So, adding lentils to the jackfruit balances that and they add a moistness and butteriness to these cakes. These are a perfect with a little salad as a light meal.
Ingredients
- 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (not vegan, has cream)
- 150g tender jackfruit (canned in water or salted water), drain and broken up into large pieces
- 3 tbsp. mayonnaise
- 1 tbsp. Dijon mustard
- 1/3 red capsicum, finely chopped
- 4 tbsp. finely chopped red onion
- ½ tsp. cumin powder
- Small fistful of chopped parsley or coriander
- 60g dried breadcrumbs, plus extra to coat
- Salt to taste and ¼ tsp. of black pepper, or to taste
- Oil to fry
Tartare sauce
- 4 tbsp. finely chopped red onion
- 2 tbsp. capers
- 2 tbsp. finely chopped gherkins
- 3 tbsp. mayonnaise or crème fraiche
- 3-4 tsp. lemon juice - or to taste
- Salt and black pepper to taste
Method
- Shred the jackfruit pieces with two forks.
- If you have time, spread the jackfruit out on a baking tray and bake at 200°C for 30 minutes to dry out and add some extra texture. If you don’t have time, you might need to add a little more breadcrumb.
- Meanwhile, in a large bowl, mix the lentils, the jackfruit (whether you have dried it out or not), the bread crumbs, mustard, mayonnaise, capsicum, onions, herbs, seasoning and cumin. Leave for a few minutes to allow the crumbs to help it bind together.
- Fry off a little bit to taste the seasoning. Adjust as necessary. Add in some extra breadcrumbs for firmer cakes.
- Form into smaller or larger cakes. Place the extra crumbs on a plate and place the cakes on top, and coat well on both sides, pressing down lightly to help them stick. Set aside.
- Heat up a good splash of oil in the pan. Add the cakes and cook on a low flame until golden on both sides (you might need to do this in batches or two pans).
- Stir together all the ingredients for the tartare. Taste and adjust seasoning if necessary.
- Serve the cakes hot with the tartare sauce and a salad as a meal, or with a little tartare sauce on top as an appetiser.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Bengali Coconut Lentil Daal
A deliciously light, nutty, delicate and subtly spiced daal made from a moreish combination of earthy split yellow chickpeas, coconut flakes and whole spices. It is a mild and moreish dish that is very satisfying.
