Jackfruit Crabless Cakes with Lemon Dill AïOli

Name: Jackfruit Crabless Cakes with Lemon Dill AïOli
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: one 20-ounce cooked cannellini beans/15 oz can, rinsed & drained; 4 green onions, finely chopped, plus more for garnish; 1 cup cooked brown rice; 2 tbsp. chickpea flour, plus more if needed; 1 tbsp. vegan mayonnaise (soy-free if necessary); 1 tbsp. old bay seasoning; 2 tsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free); 1 tsp. dried parsley; 1⁄2 tsp. kelp granules; 1⁄2 tsp. garlic powder; to taste salt and black pepper; 3⁄4 cup . sunflower oil (or canola oil) for frying; 3 tbsp. Lemon dill aïoli:; 1⁄4 tsp. lemon juice; to taste dried dill; salt

Line a baking sheet with parchment paper or a silicone baking mat.

Cook35 min
Total35 min
Serves4
LevelEasy

Lunch Dairy-Free Gluten-Free High-Protein Vegan Vegetarian American

Jackfruit Crabless Cakes with Lemon Dill Aïoli

Ingredients

one 20-ounce cooked cannellini beans/15 oz can, rinsed & drained
4 green onions, finely chopped, plus more for garnish
1 cup cooked brown rice
2 tbsp. chickpea flour, plus more if needed
1 tbsp. vegan mayonnaise (soy-free if necessary)
1 tbsp. old bay seasoning
2 tsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
1 tsp. dried parsley
1⁄2 tsp. kelp granules
1⁄2 tsp. garlic powder
to taste salt and black pepper
3⁄4 cup . sunflower oil (or canola oil) for frying
3 tbsp. Lemon dill aïoli:
1⁄4 tsp. lemon juice
to taste dried dill
salt

Preparation

Line a baking sheet with parchment paper or a silicone baking mat.
Place the jackfruit in a food processor and pulse about five times, until broken up into smaller pieces.
Pour the beans into a bowl and use a potato masher to mash them until creamy but still chunky. Add the jackfruit, green onions, brown rice, chickpea flour, mayonnaise, Old Bay, liquid aminos, parsley, kelp granules, garlic powder, salt, and pepper and stir together until combined. The mixture should hold together when you squeeze it. If it doesn’t, add chickpea flour by the tablespoon until it does.
Scoop up 1⁄3 cup of the mixture and use your hands to shape it into a patty. Place the patty on the baking sheet. Repeat with the remaining mixture. You should have about 12 patties.
Heat a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. Line a plate with paper towels. Place three or four patties in the pan and cook for 3 to 4 minutes on each side, until crispy and browned all over. Place the cooked patties on the plate and top with more paper towels to absorb any excess oil. Repeat with the remaining patties, adding more oil as necessary, until all are cooked.
While the cakes are cooking, make the aïoli: Combine all the ingredients in a cup and stir together. Chill until ready to use.
Garnish the cakes with chopped green onions and serve with the aïoli on the side. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.