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Jackfruit Cafe’s “The Boykin” – Jackfruit Fish Cakes and Fried Artichokes with Sesame Cabbage Slaw and Tartar Sauce (S+F)

Ingredients

Jackfruit Fish Cakes

  • 10 oz Young Jackfruit
  • 2 tbsp Red and Green Peppers
  • 2 tbsp Brown Onion
  • 2 tbsp Green Onion
  • 2 tsp Garlic
  • 1 Flax Egg
  • 1 cup Bread Crumbs
  • 1 ½ tbsp Braggs Kelp Seasonings
  • 1 tbsp Salt
  • ¾ tbsp Paprika
  • 1 tsp Mustard Powder
  • 1 tsp Rice Vinegar

Fried Artichoke

  • 8 pieces Marinated Artichoke
  • ½ cup All Purpose Flour

Sesame Cabbage Slaw

  • ½ Shredded Purple and Green Cabbage
  • 3 tbsp Sesame Oil
  • 1 tbsp Rice Vinegar
  • ½ tsp Salt
  • 1 pinch Black Pepper

Tartar Sauce

  • ½ cup Veganaise
  • 1 tsp Lemon Juice
  • 1 tsp Rice Vinegar
  • ½ tsp Mustard Powder
  • 2 Diced Dill Pickles

Instructions

  • Open can of jackfruit and drain, using your hands.
  • Break down the jackfruit as much as you can.
  • Sauté peppers, onions, garlic, salt and pepper.
  • Combine all ingredients except flax egg (flax egg goes in last).
  • Mold four patties out of mixture.
  • Deep fry patties 5 minutes or until desired texture.