Lemongrass Jackfruit Banh Mi Sliders
Ingredients
Lemongrass jackfruit
- 1 tin (410g) young green jackfruit, drained and rinsed
- 1/2 stalk lemongrass, peeled
- 1 inch ginger
- 2 cloves garlic
- 1/2 teaspoon turmeric
- 1 teaspoon sea salt
- 1 tablespoon coconut sugar
- 1/2 cup coconut milk + dash extra on the side
- Optional: chilli powder
To serve
- 2 x Vietnamese baguette rolls
- Vegan mayonnaise
- Pickled carrot
- Sliced cucumber
- Fresh coriander
- Chilli
Preparation
Lemongrass jackfruit
Add all ingredients except jackfruit to a food processor or blender and blend until a paste forms
Heat a frying pan to medium-high heat, add a drizzle of oil, and add the paste. Cook for 2-3 minutes until fragrant
Stir in the jackfruit, bring to a boil, then reduce to a simmer for 10 minutes. Add a dash more coconut milk to thin it out to your preference. Once the jackfruit is cooked, set aside
Assembly
Open each bread roll
Spread mayonnaise on one or both sides
Fill with pickled carrot, sliced cucumber, fresh coriander, and chilli
Spoon a generous amount of lemongrass jackfruit onto the roll
Slice the roll into thirds to make sliders and serve immediately
Notes
This recipe makes 6 sliders from 2 rolls
