Filet de « poisson » au jacquier

Makes 4-6 fillets

***TRADUCTION EN COURS***

INGRÉDIENTS

• 1 boite jeune jacquier en saumure
• ¼ oignon moyen, haché
• 1 gousse d'ail, émincé
• ¼ tasse d'eau
• 2 c. à table d'huile de coco désodorisée
• 1 c. à table sauce soya
• 1 c. à thé coriandre moulue
• ½ tsp ground cumin
• ½ c. à thé sel
• ½ c. à thé poivre noir
• ½ c. à thé flocons d'algues (eg. dulse, nori)
• 1 capsule oméga 3 végé
• Oil for frying

 PRÉPARATION

1. Rinse and drain jackfruit
2. Cut jackfruit into medium-small shreds
3. In a large saucepan bring 8 cups of water to a boil, add jackfruit pieces and boil for 20 minutes.
4. Once tender, strain jackfruit and set aside
5. In a high-speed blender, purée onion and garlic clove. Add jackfruit shreds, oil and 4 tablespoons of water.
6. Pulse the purée mixture and jackfruit shreds. Jackfruit pieces should be small though still visible.
7. Transfer jackfruit and purée mixture into a mixing bowl, add soy sauce, ground coriander, ground cumin, seaweed flakes, salt, pepper and the vegan omega 3 capsule.
8. Mix ingredients until well covered.
9. Form mixture into oval patties of desired size and fry each side on high for 5 minutes.
10. Place fried patties on paper towel or cloth to soak excess olive oil
11. Serve alongside potatoes, salad, or steamed greens