Crabby Jackfruit Cakes with Mango Aioli

Tonight continues my adventures in cooking with jackfruit. So far I have had plenty of success using this fruit in Korean bbq eggrolls and breakfast tacos with tofu scramble. When pulsed in a food processor, jackfruit has the exact look and feel of lump crab meat without having to use a vegan seafood alternative. With the addition of some spices and cracker crumbs, you have a great alternative to crab cakes. These might be my favorite version yet!

One Year Ago Today California Chop Salad with Green Goddess Dressing

Two Years Ago Today Tofu Drumettes with Mango Avocado Salad and Wonton Crisps

Young, green jackfruit is ground up with garlic, lemon, dill and coated in saltines to form these hearty vegan crab cakes and served with fresh mango dipping sauce. Serve with a green salad of tomatoes, cucumbers and corn kernels for a full meal.

Crabby Jackfruit Cakes
8 medium sized patties
1 bunch of scallions
2 garlic cloves
1 celery stalk, roughly chopped
1-20oz can young, green jackfruit in water, drained and rinsed
1-15 oz can great northern beans, drained and rinsed
1/2 cup old fashioned rolled oats
1 tbl dijon mustard
1 tbl lemon zest
2 tsp vegan worcestershire sauce
1 tsp dried dill
1 tsp salt
1 sleeve of Saltines, ground into fine crumbs, or panko breadcrumbs
1/4 cup peanut oil

Roughly chop the whites of the scallions and half of the greens. Combine in a food processor with the garlic and celery. Pulse until minced. Transfer to a bowl.
Pulse the jackfruit in the food processor until it is in small coarse bits. Add to the bowl of scallions.
Add the beans, oats, dijon, lemon, worcestershire, dill and salt in the food processor and blend until the beans have broken down but the mixture remains chunky. Add to the bowl of jackfruit.
Mix everything to combine and form into medium sized patties. Chill in the fridge for 15 minutes.
Coat the patties in the ground saltine crumbs and pan fry in peanut oil until golden brown on both sides.

Mango Aioli
4 scallions, green parts only, roughly chopped
1 champagne mango, roughly chopped
1/2 cup vegan mayonnaise
1 tsp fresh lemon zest

Combine the scallions and mango in a food processor and blend. Add the mayonnaise and blend until smooth. Taste and season with salt. Chill until ready to use.

Cauliflower Fritters, Mango dipping sauce, Pineapple Ceviche

These cauliflower fritters are soft on the inside, crunchy on the outside and pair great dunked in smooth, creamy mango dipping sauce. Serve with a side of zesty pineapple ceviche and you have a great dinner in the tropics when you don't have time to travel there yourself.

Cauliflower fritters with red peppers, red onions, mint and spiced with cumin, served with mango sauce pureed with dijon mustard and hot sauce to taste. Pineapple ceviche marinates for hours in lime juice, cilantro, red onion and fresh ripe tomato.

Cauliflower Fritters

1 small head of cauliflower, stems removed and cut into small pieces

1/2 red onion, diced small

1/2 red pepper, diced small

5 mint leaves, sliced thin

1/2 jalapeno, seeded, minced

1 tsp sea salt

1 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp turmeric

2/3c AP Flour

1/2 tsp baking powder

1/4c coconut milk

canola oil for frying

In a large pot of boiling water, add cauliflower and cook through until tender. Drain and add remaining ingredients and let cool slightly. Add flour, coconut milk and baking powder. Stir to combine.

Heat oil in another large pot until the temperature reaches 350 degrees. Using an ice cream scoop or a spoon, drop small balls of batter into the oil and fry until golden brown. About 5 minutes.

Drain on a paper towel and sprinkle with sea salt while they are still hot.

Mango Dipping Sauce

1 small mango, diced into small chunks

1/2c vegan mayonnaise

2 tbl dijon mustard

1 tsp hot sauce (or to taste)

1 tbl lemon juice

Combine all ingredients in a blender until smooth.

Pineapple Ceviche

1 pineapple, cut into thick strips

1c fresh lime juice

1/2 small red onion, small dice

1 small tomato, seeded, small dice

2 tbl cilantro, minced

1/2 jalapeno, seeded, minced

1 tsp salt, more to taste

Combine all ingredients and marinate for 1-3 hours.