Jackfruit Cutlets

Makes 16-18 cutlets

INGREDIENTS:

Jackfruit Filling

• 10 cups water
• 2 cans young jackfruit, drained and rinsed
• 7 medium potatoes, peeled and cut into quarters
• 1 large onion, diced
• 1 large clove garlic, minced
• ¼ tsp whole cumin seeds
• 10 curry leaves
• 2 tsp sea salt
• 3 tsp curry masala
• ¼ tsp crushed chili pepper
• 2 Tbsp deodorized coconut oil

• 2 eggs or 2 flax eggs
• 1 cup gluten free breadcrumbs
• 2 cups deodorized coconut oil

DIRECTIONS:

Jackfruit Filling

1. In a large saucepan, bring 5 cups of water to a boil then add the jackfruit and simmer over medium heat for 25 minutes.
2. In a second large saucepan, bring another 5 cups of water to a boil then add the potatoes and simmer over medium heat for about 15 minutes until cooked but not too soft.
3. Strain and mash the potatoes then set aside.
4. Strain the jackfruit and cut each piece into halves or quarters.
5. In a food processor or high speed blender, pulse the jackfruit until just shredded. 
6. Heat deodorized oil in a large pan over medium heat then add the cumin seeds and sauté 1 minute, stirring constantly. Add the curry leaves, onions and garlic then sauté 5 minutes or until onions are translucent. 
7. Add the shredded jackfruit, salt and spices then cook 5 minutes, stirring frequently.
8. Add the mashed potato and continue to cook for approximately 2 more minutes until the extra moisture from the potatoes has evaporated. 
9. Roll the mixture into 1½ inch balls and set aside on a plate.

Breading 

1. In a small bowl, whisk eggs or flax eggs and set aside.
2. Place the breadcrumbs in a large shallow bowl or large plate. 
3. Coat each jackfruit potato ball with egg or flax egg, then immediately roll in the breadcrumbs until evenly coated and set aside.
4. When all jackfruit potato balls are well coated, heat deodorized coconut oil in a small pot or wok over medium high heat until it reaches approximately 325- 350°F. 
5. Carefully spoon cutlets into the hot oil 3 to 4 at a time, depending on the size of the pot or wok, and fry for 4-5 minutes until golden brown and crispy.
6. Remove fried cutlets from the hot oil and transfer to a paper towel to drain excess oil. Reserve oil for frying or baking only if it has not exceeded the smoke point.
7. Serve cutlets warm and crispy, accompanied by your favourite dipping sauce (ketchup, barbecue sauce, spicy mayo or other).