Young, tender jackfruit is steamed and then shredded to give it the texture of pulled pork and then combined with potatoes and shaped into patties. They're breaded and fried, so they're crispy on the outside with a soft, but meaty texture on the inside. Serve these crispy cutlets on buns with lettuce, tomato, and onions like you would with patties or serve them on their own with a side of vegetables.
Breaded Jackfruit Cutlet [Vegan]
- 2 cups of cooked jackfruit, shredded/minced (see notes)
- 1 cup of steamed potatoes, mashed
- 1/2 cup of finely chopped onion
- 1 tablespoon of finely chopped ginger
- 1 sprig of curry leaves
- 2 green chilis, chopped
- 1/4 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- Salt, to taste
- 2 tablespoons of all-purpose flour
- 1 cup of bread crumbs
- 2 tablespoons of oil
- Oil, for shallow frying
- In a pan, add 2 tablespoons of oil. Once hot, add the chopped onion, ginger, green chilis, curry leaves, and salt. Sauté it until the onion turns tender.
- Add the turmeric powder and garam masala and stir.
- Add the cooked jackfruit and mashed potatoes to the pan. Mix and cook it for 2 minutes.
- Once the mix cools down a little, take golfball-sized portions of the mixture and shape them into cutlets.
- Heat the oil in a pan for frying the cutlets. Once hot, turn down the heat to medium-low.
- In a bowl, take the all-purpose flour and add water to it to form a batter (not too thick, nor too runny).
- Dip each cutlet into the batter and then roll it in the breadcrumbs and shallow fry it the oil until it browns.
- Remove it onto a plate lined with a kitchen towel/paper towels. Serve it hot with some ketchup and onions.
For cooking the tender jackfruit, steam the jackfruit pieces until they start to pull apart easily when pricked. Remove it from the steamer and let it cool a little. Shred/Mince the jackfruit pieces in a food processor to cut it down into smaller pieces. Don't overdo it. Keep the breadcrumbs in a bowl and not in a plate. This would help prevent wastage of bread crumbs and at the same time help the bread crumbs spread evenly over the cutlet. Since the cutlet mixture is already cooked, it's just the breadcrumb coating that needs to be cooked. Hence, fry it just until the cutlet surface turns dark brown in color.