Vegan Jackfruit Keftedes: Herb-Infused Delight
Ingredients
- 2 cans jackfruit, drained
- 2 flax eggs (2 tbsp grated flaxseeds & 6 tbsp water, mixed and left to stand for 5 mins)
- 1 red onion, grated & water squeezed out
- 1/2 cup finely grated potato, water squeezed out
- 1/2 cup panko breadcrumbs
- 1/3 cup fresh parsley, finely chopped
- 1 tbsp dried mint
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp olive oil
Preparation
Preheat the oven to 180°C (350°F).
Start by shredding the drained jackfruit using your hands, squeezing out as much water as possible. Place the shredded jackfruit on a chopping board and finely chop it using a large knife. Squeeze out any remaining liquid.
Transfer the minced jackfruit to a large bowl.
Add all the remaining ingredients except for the olive oil. Use your hands to combine the ingredients thoroughly.
Form small patties from the mixture; you'll get around 16-20 depending on the size.
In a skillet, heat olive oil. Brown the patties in two batches over medium to high heat, cooking each side for 2-3 minutes until they are nicely browned.
Once all the patties are browned, transfer them to an oven tray and bake for 20 minutes.
Serve the vegan jackfruit keftedes with wraps, hummus, salad, and vegetables.
Wrap up the deliciousness and enjoy!