Tropical Sun's Barbecue Jackfruit Burgers with Coriander-Cabbage Slaw recipe
Method
Cut the cores off all the pieces of jackfruit. Finely chop the cores and set aside. Use your hands to crush each piece of jackfruit to help it to shred into meat-like pieces. Remove any seeds that pop out and discard.
Heat 1 tablespoon of the oil in a large, non-stick frying pan over a medium-low heat. Once hot add the onion and cook, stirring often, until softened – about 10 minutes. Add the remaining oil to the pan along with the jackfruit you prepared earlier. Turn the heat up to high and use the spoon you’re stirring with to smash the pieces of jackfruit so it shreds even more. Add the spices and cook for 1 minute to toast them. Turn the heat down to low.
Mix the marmite and BBQ sauce with 100ml of water in a small bowl. Pour this into the frying pan and stir into the jackfruit until it’s coated with sauce.
Slaw: mix the cabbage and salt in a bowl. Scrunch it with your hands for a minute to help the cabbage break down. Add the coriander, red onion and mayonnaise. Mix to coat.
Barbecue Jackfruit
1 (600g) tin Tropical Sun jackfruit in brine, drained and rinsed
2 tablespoons rapeseed oil
1 white onion, thinly sliced
1 tablespoon smoked paprika
1/2 tablespoon coriander seed
1/2 tablespoon cumin seed
1 tablespoon marmite (optional)
5 tablespoons Tropical Sun Classic BBQ sauce
Cabbage - Coriander Slaw
1/4 head cabbage (white, sweetheart or red), finely shredded
Handful fresh coriander, roughly chopped
4 tablespoons mayonnaise (vegan if needed)
Pinch of salt
