Lentil and Jackfruit “Crab” Cakes

Lentil and Jackfruit “Crab” Cakes

Made With Our Bengali Coconut Lentil Daal -
2 SERVES
SERVES 4
prep
5 MINS PREP
20 MINS COOK
15 MINS COOK
Ok, it’s not a real crab cake but the texture of the jackfruit and the lentil protein brings them close! A really delicious, light vegetarian meal idea.
Anjum Signature

Tailored to Taste
Jackfruit is a great vegetable that has similar fibres to chicken, so is often used as a substitute. The flavours are quite different and most importantly, they are not the best substitute as they have no protein. So, adding lentils to the jackfruit balances that and they add a moistness and butteriness to these cakes. These are a perfect with a little salad as a light meal.
Ingredients
  • 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (not vegan, has cream)
  • 150g tender jackfruit (canned in water or salted water), drain and broken up into large pieces
  • 3 tbsp. mayonnaise
  • 1 tbsp. Dijon mustard
  • 1/3 red pepper, finely chopped
  • 4 tbsp. finely chopped red onion
  • ½ tsp. cumin powder
  • Small fistful of chopped parsley or coriander
  • 60g dried breadcrumbs, plus extra to coat
  • Salt to taste and ¼ tsp. of black pepper, or to taste
  • Oil to fry

Tartare sauce

  • 4 tbsp. finely chopped red onion
  • 2 tbsp. capers
  • 2 tbsp. finely chopped gherkins
  • 3 tbsp. mayonnaise or crème fraiche
  • 3-4 tsp. lemon juice - or to taste
  • Salt and black pepper to taste
Method
  1. Shred the jackfruit pieces with two forks.
  2. If you have time, spread the jackfruit out on a baking tray and bake at 200°C for 30 minutes to dry out and add some extra texture. If you don’t have time, you might need to add a little more breadcrumb.
  3. Meanwhile, in a large bowl, mix the lentils, the jackfruit (whether you have dried it out or not), the bread crumbs, mustard, mayonnaise, peppers, onions, herbs, seasoning and cumin. Leave for a few minutes to allow the crumbs to help it bind together.
  4. Fry off a little bit to taste the seasoning. Adjust as necessary. Add in some extra breadcrumbs for firmer cakes.
  5. Form into smaller or larger cakes. Place the extra crumbs on a plate and place the cakes on top, and coat well on both sides, pressing down lightly to help them stick. Set aside.
  6. Heat up a good splash of oil in the pan. Add the cakes and cook on a low flame until golden on both sides (you might need to do this in batches or two pans).
  7. Stir together all the ingredients for the tartare. Taste and adjust seasoning if necessary.
  8. Serve the cakes hot with the tartare sauce and a salad as a meal, or with a little tartare sauce on top as an appetiser.
Tailored to Taste
Jackfruit is a great vegetable that has similar fibres to chicken, so is often used as a substitute. The flavours are quite different and most importantly, they are not the best substitute as they have no protein. So, adding lentils to the jackfruit balances that and they add a moistness and butteriness to these cakes. These are a perfect with a little salad as a light meal.
  • 1 pack of The Spice Tailor Bengali Coconut Lentil Daal (not vegan, has cream)
  • 150g tender jackfruit (canned in water or salted water), drain and broken up into large pieces
  • 3 tbsp. mayonnaise
  • 1 tbsp. Dijon mustard
  • 1/3 red pepper, finely chopped
  • 4 tbsp. finely chopped red onion
  • ½ tsp. cumin powder
  • Small fistful of chopped parsley or coriander
  • 60g dried breadcrumbs, plus extra to coat
  • Salt to taste and ¼ tsp. of black pepper, or to taste
  • Oil to fry

Tartare sauce

  • 4 tbsp. finely chopped red onion
  • 2 tbsp. capers
  • 2 tbsp. finely chopped gherkins
  • 3 tbsp. mayonnaise or crème fraiche
  • 3-4 tsp. lemon juice - or to taste
  • Salt and black pepper to taste
  1. Shred the jackfruit pieces with two forks.
  2. If you have time, spread the jackfruit out on a baking tray and bake at 200°C for 30 minutes to dry out and add some extra texture. If you don’t have time, you might need to add a little more breadcrumb.
  3. Meanwhile, in a large bowl, mix the lentils, the jackfruit (whether you have dried it out or not), the bread crumbs, mustard, mayonnaise, peppers, onions, herbs, seasoning and cumin. Leave for a few minutes to allow the crumbs to help it bind together.
  4. Fry off a little bit to taste the seasoning. Adjust as necessary. Add in some extra breadcrumbs for firmer cakes.
  5. Form into smaller or larger cakes. Place the extra crumbs on a plate and place the cakes on top, and coat well on both sides, pressing down lightly to help them stick. Set aside.
  6. Heat up a good splash of oil in the pan. Add the cakes and cook on a low flame until golden on both sides (you might need to do this in batches or two pans).
  7. Stir together all the ingredients for the tartare. Taste and adjust seasoning if necessary.
  8. Serve the cakes hot with the tartare sauce and a salad as a meal, or with a little tartare sauce on top as an appetiser.
MADE WITH OUR DELICIOUS
Bengali Coconut Lentil Daal

This deliciously moreish lentil curry is a true Bengali favourite. There, it is normally served thick and scooped up with chewy morsels of fried flatbreads for a delicious regional treat. Our Bengali Coconut Daal is slightly lighter and thinner and has the delicious addition of coconut slivers that create an extra layer of texture and sweetness. The spice mix adds extra depth of intrigue to this daal with a difference.

From pack to table in just 5 minutes, you can’t go wrong with this delicate daal with either rice or Indian flat breads. And, for the most authentic meal, have a look at our puri recipe, a delicious chewy fried flatbread that is traditionally eaten with these lentils. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.

£3.15
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92p per 100g
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