- 1 × 400g tin of jackfruit, drained and rinsed
- 3 tbsp of soy sauce (or coconut aminos)
- 2 tbsp of nori flakes
- 2 tbsp of fresh lemon juice
- 1 onion, finely chopped
- 2 spring onions, finely chopped
- 2 large tomatoes, finely chopped
- 2 mild red chillies, deseeded and finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp of dried thyme
- Handful of coriander, finely chopped
- Handful of parsley, finely chopped
- 1 tsp of baking powder
- 190g of chickpea flour
- 120ml of water Vegetable oil, for frying
- Salt and black pepper
- Sweet chilli sauce
- 1 pack of kale
- Using clean hands or a fork, break the jackfruit into small pieces, removing any tough stems, and place in a bowl with the soy sauce, nori flakes and 1 tbsp of the lemon juice. Mix well to combine, then cover the bowl with a plate and set aside.
- 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.
- 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 8 patties and shape with your hands into small flat cakes, each about 1 cm thick.
- Pour a little vegetable oil into a large frying pan set over a medium heat.
- 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, before turning over. Cook for another 5 minutes until crisp and cooked all the way through. Fry the fritters in batches, using 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.
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