Instructions

1. Make the “flax-egg” mixture and set aside for ten minutes.
2. Meanwhile, finely grate the courgette, put it in a sieve and sprinkle with a teaspoon of salt.
3. Finely chop the spring onions and roasted pepper (or sundried tomatoes.)
4. 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.
5. When the flax-egg is ready (it should have the same consistency as whisked eggs) add it to the jackfruit mixture.
6. Squeeze the liquid out of the grated courgette, then add to the mixture.
7. Add most of the chickpea flour and fresh herbs then, using your hands, combine. If it doesn’t stick together well, add more flour.
8. 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.
9. 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.
10. Serve warm or at room temperature.