Name: Vegan Jackfruit and courgette burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 Tbsp ground flax seeds mixed with 5 Tbsp water; 1 can jackfruit in water, drained; 1 small courgette; 3 pieces of spring onions; ½ roasted red pepper, from jar (or 4 pieces of sundried tomatoes in oil),; 1 tsp garlic powder (or 2 garlic cloves inced); 1 tbsp tomato puree; 1 tsp ground cumin; 1 tsp dried oregano; 2 pinches of cayenne; ½ tsp ground pepper; ½ cup chickpea or rice flour; 2 Tbsp chopped fresh parsley or coriander; To serve: buns, lettuce, salsa, condiments of your choice.

Vegan Jackfruit and courgette burger

19 Jul 2019

by Wholeness

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Background

Most vegan burgers are made from beans or chickpeas. Jackfruit is the new superstar ingredient for vegans - I think it’s most suitable for patties and fritters. This vegan Jackfruit and courgette burger is an easy yet yummy version, perfect for summer parties, lazy weekend suppers/lunches and even picnics (it’s nice cold too!). If you shape them smaller, they'd make lovely nibbles to accompany a glass of fizzy. I served mine in a gluten-free bun with steamed kale, Mexican ketchup and wild rocket salad. But you could also serve them tucked in pita or wrapped in tortilla. Alternatively, serve them with (perhaps sweet potato) chips and/or a crispy salad.

Ingredients

2 Tbsp ground flax seeds mixed with 5 Tbsp water
1 can jackfruit in water, drained
1 small courgette
3 pieces of spring onions
½ roasted red pepper, from jar (or 4 pieces of sundried tomatoes in oil),
1 tsp garlic powder (or 2 garlic cloves inced)
1 tbsp tomato puree
1 tsp ground cumin
1 tsp dried oregano
2 pinches of cayenne
½ tsp ground pepper
½ cup chickpea or rice flour
2 Tbsp chopped fresh parsley or coriander
To serve: buns, lettuce, salsa, condiments of your choice.

Instructions

Make the “flax-egg” mixture and set aside for ten minutes.
Meanwhile, finely grate the courgette, put it in a sieve and sprinkle with a teaspoon of salt.
Finely chop the spring onions and roasted pepper (or sundried tomatoes.)
In a large mixing bowl, mash the drained jackfruit with a fork, until you get a coarse texture similar to tinned tuna. Add the garlic, spring onion, roasted pepper, spices and tomato puree, then combine.
When the flax-egg is ready (it should have the same consistency as whisked eggs) add it to the jackfruit mixture.
Squeeze the liquid out of the grated courgette, then add to the mixture.
Add most of the chickpea flour and fresh herbs then, using your hands, combine. If it doesn’t stick together well, add more flour.
Make balls from the mixture, then flatten these slightly between your palms. Put the patties on a baking sheet and chill for at least an hour.
Heat some vegetable oil (at least 2 cm deep) in a frying pan and fry the patties for approx. 3-5 minutes on both sides until golden all over. Alternatively, put them on a lined baking tray, spray them with some oil and bake for ten minutes on both sides or until golden.
Serve warm or at room temperature.