In trying to be a bit more adventurous with vegetables in my diet, last week, I got myself some jackfruit.
The quantity was sufficient for multiple meals so on the first day, I made a curry out of it and the next day, I made these cutlets.
The cutlets were made for a friend I was visiting. Wasn’t sure how they would go down with her and her family, specially since her husband and son are pukka meat lovers. Turned out that the son was on a fruits-only diet but my friend and her husband absolutely loved them. Her husband told me very honestly that if he had just heard of these, he would not have been interested but having tasted them he was won over.
There are two types of jackfruit – ripe and unripe. Ripe jackfruit has sweet tasting, very fragrant, yellow flesh whereas the unripe version is brown in colour, very fibrous, doesn’t smell of anything and quite meaty in terms of texture.
I must confess that I have no idea how the unripe jackfruit is cleaned as my greengrocer had done the job for me. So I had ended up with large chunks of flesh that I could play around with.
Am very pleased with my experiments with jackfruit (will post the curry recipe shortly) and look forward to using more of the vegetable.
The following recipe (sufficient for about 18-20 cutlets) is one I made up as I went along. It uses spices from different cuisines.
the end result – deliciously moreish, melt-in-the-mouth, jackfruit cutlets
500 Grams flesh of unripe jackfruit
250 Grams sweet potato
150 Grams sweetcorn kernel
2-3 Red chilli
2 Teaspoons paste of minced ginger-green chilli
1 Tablespoon smoky paprika
1 Tablespoon allspice powder
1 Tablespoon strong mustard
1 Teaspoon sumac OR jice of one lime/lemon
1 Teaspoon garam masala
Salt to taste
1 Tablespoon oil
1 Cup instant oats
- Wash and boil the jackfruit till tender.
- Wash and boil the sweet potato. Once cool, peel and cut in chunks.
- Steam the sweetcorn kernel.
- Peel, wash and finely chop the onion.
- Wash and slice the red chilli.
- In a large mixing bowl, mash the jackfruit and sweet potato. You can either do this by hand or with a potato masher or the back of a large spoon.
- To the mashed jackfruit-sweet potato mixture, add the steamed sweetcorn kernel, chopped onion, sliced chilli, paprika, mustard, sumac (or lime/lemon juice), garam masala, ginger-chilli paste, allspice powder and salt.
- Mix well and check for taste. If necessary, add a bit of whatever you feel in terms of spices and salt.
- Form into round golf size balls and flatten them with your hand. At this stage, you can refrigerate them for a couple of hours if you like.
- When you are ready to cook the cutlets, crush the instant oats and put them in a plate.
- Beat the egg.
- Dip each cutlet in the egg followed by the powdered oats.
- Heat the oil in a non-stick frying pan. Swirl it around so that the base of the pan is completely coated with the oil.
- Once hot, lower the heat and place the cutlets making sure that they don’t touch each other.
- Fry them uncovered for about 10 to 12 minutes.
- Flip them over and cook the other side for the same duration.
- By the end, you should get nice crust all round.
- Serve hot with tomato ketchup or a sauce of your choice.
- I used instant oats to up the nutritional value. You can use semolina or breadcrumb if you prefer.