Ingredients

The following ingredients have 8 Servings
  • J
  • a
  • c
  • k
  • f
  • r
  • u
  • i
  • t

Instruction

  • <p>Using clean hands or a fork, break the jackfruit into small pieces, removing any tough stems, and then place in a bowl with the soy sauce, nori flakes and 1 tablespoon of the lemon juice. Mix well to combine, then cover the bowl with a plate and set aside.</p> <p>Combine the onion and spring onions in a large bowl with the tomatoes, chillies, garlic, thyme and remaining lemon juice and then add the jackfruit mixture. Add the coriander and parsley and mix well.</p> <p>Sift the baking powder and chickpea flour into a separate bowl, add the water, mix and season with salt and pepper before combining this with the jackfruit and onion mixture. The mixture should be slightly sloppy, so add a little more water if needed. Divide the mixture into eight and shape with your hands into small flat cakes, each about 1cm thick.</p> <p>Pour a little vegetable oil into a large frying pan set over a medium heat.</p> <p>Carefully place as many cakes as will fit in a single layer in the pan without touching. Cook for about 5 minutes, until golden brown on the bottom, then turn over and cook for another 5 minutes until crisp and cooked all the way through. Fry the fritters in batches, using a little more oil as needed and keeping them warm on a baking sheet in the oven on a low heat. (Make sure that the oven isn’t too hot, or the fritters will dry out.) Serve with sweet chilli sauce and the kale and griddled pineapple salad.   </p>