Instructions

1. Make the flax mixture and set aside for ten minutes.
2. Put the mustard, lemon juice & zest, garlic and spices in a large mixing bowl and whisk together until combined.
3. Drain the jackfruit and put it another bowl. Mash it with a fork, until you get a texture similar to tinned tuna.
4. Add the jackfruit to the spiced mixture together with the chopped herbs and the flax seed paste. Add most of the chickpea flour and, using your hands, combine well. If it doesn’t stick together well, add more flour.
5. Make balls from the mixture and flatten these between your palms. Put them on a baking sheet and chill for at least an hour.
6. Heat some oil (at least 2 cm deep in a frying pan and fry them 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.
7. Serve them with salsa or aioli and a lemon wedge.