Jackfruit & Kelp Cakes

Fri, 13 January 2023

INGREDIENTS:

For the Jackfruit cake:

350g cooked floury potatoes [roosters are good]

1 tin jackfruit [300g drained]

70g smoked tofu, grated

35g vegan mayonnaise

Tsp kelp powder

Tsp chopped dill

Juice of a lemon

Heaped tsp dijon mustard

Pinch ground clove

Salt/pepper

60g soy milk

40g corn flour

 

For the panko crust:

70g panko breadcrumbs

25g sunflower oil

Pinch of each salt, clove and smoked paprika

 

For the creamed leeks and capers:

2 leeks finely sliced

Zest and juice of 1 lemon

100g cashew

400ml stock

tsp dijon

4 tsp capers

 

You will need: 2 parchment lined oven trays, 2 mixing bowls, 2 medium saucepans, blender or stick blender 

 

METHOD:

1. Make the panko crust, combine the breadcrumbs with the oil, spices and salt and spread them out thinly on a parchment lined oven tray.

2. Place the tray in to a pre heated oven set to 180 degrees for about 15 minutes turning the breadcrumbs once or twice to ensure they are evenly browned. Set the tray of breadcrumbs aside as they are.

3. Next, peel and cook the potatoes in a little salty water, when tender, drain off the water and return them to the pot over a low heat. This is to ensure the potatoes are dry and any excess water evaporates off them.

4. Mash them lightly and then tip them into a mixing bowl and leave them aside to cool down while you prepare the jackfruit. Drain the liquid off the jackfruit and with your fingers or a knife shred it up. The pointed tips can be thinly sliced while the wider fronds can be torn apart into shreds.

5. Once the mash has cooled down add the smoked tofu, the mayonnaise, kelp, dill, lemon, mustard and clove. Mix well, season to taste and fold through the jackfruit. Shape the mixture into 4 large patties or 6 smaller ones. Combine the soy milk and cornflour together in a bowl. 

6. Take a patty and dip it into the soy cornflour mixture, shake off the excess and then dip place the cake into the panko bread crumb mix roll it around until it is evenly coated in breadcrumbs and then place it onto the parchment lined oven tray. Repeat this with the remaining jackfruit cakes and then place the tray into the fridge for about 30 minutes to chill before baking.

7. When they are ready preheat the oven to 180 degrees and bake the jackfruit cakes on the middle shelf of the oven for about 35 to 40 minutes until they are golden brown.

8. While the jackfruit cakes are cooking make the creamed leeks, heat a little oil in a saucepan and add the leeks. Sweat these over a medium heat until soft adding a tbsp or two of water if they start to catch.

9. Blend the cashews and stock together to make a velvet smooth cream and then add this to the leeks along with the lemon zest, after a minute or so the sauce will thicken, add the lemon juice, mustard, capers and season to taste.

10. Divide the creamed leeks between 4 wide serving bowls.

11. Add a jackfruit cake and a handful of fresh rocket.