Jackfruit Rice Patties (gf, vegan)

Jackfruit is the new darling of the vegan world. If you haven’t heard of it before, you certainly will soon. The stringy texture of young unripe green jackfruit can be shredded and cooked into a serviceable pulled pork substitute, and when ground into large flaky bits, it can serve as a tuna or ground chicken substitute. In its ripe form, the sweet fruit has a mild tropical flavor that is reminiscent of the best parts of a durian without the off-putting stink of rotten eggs. The fruit is a rich source of nutrients, including vitamin A, vitamin C, thiamin, riboflavin, calcium, potassium, iron, sodium, zinc, and niacin. Furthermore, jackfruit is a sustainable, environmentally efficient crop that researchers believe could be a replacement for wheat, corn and other staples threatened by climate change.

I admit that I was a jackfruit skeptic for many years, mostly because too many recipes overpromised on its ability to take on the chew and mouthfeel of meat. Spoiler alert, it doesn’t really. But like tofu, tempeh, and seitan, it is a unique meat analog unto itself with its own properties and culinary benefits. And being gluten-free, it adds a new option to my culinary arsenal.

Personally, I think this recipe works better than most veggie burgers because the brown rice complements the jackfruit in making a chewier burger. I have created a fairly traditional spice profile, but you the reader can punch up the flavors in any direction. Add chili powder and Tabasco sauce for a spicy Southwestern version. Add tamari and ground hijiki for an Asian-inspired version. The versions are endless.

INGREDIENTS

• 20 ounce can young green jackfruit in brine or water
• 1 cup cooked brown rice
• 2 tablespoons miso paste
• 2 tablespoons peanut butter
• 1 teaspoon balsamic vinegar
• 1 tablespoon mung bean flour, chickpea flour, or pea protein flour
• 1 teaspoon ground psyllium powder
• 1 tablespoon of mushroom powder or 1 dried Chinese mushroom, pulverized into powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon celery seed
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Canola or other high temperature vegetable oil for frying

INSTRUCTIONS

1. Drain the jackfruit and rinse with water. Place jackfruit in a pot of just enough water to cover and boil for 30 minutes.
2. Mix together the rice with the miso paste, peanut butter, vinegar, bean flour, mushroom flour, psyllium powder, and spices.
3. Drain the jackfruit and let cool. Squeeze out excess water and mix the jackfruit in a food processor into small flaky pieces. Mix jackfruit with rice mixture. Cover and let sit for 10 minutes.
4. Form the mixture into patties. Heat 1 to 2 tablespoons oil in a pan over a medium heat and fry for 2-4 minutes per side, until each side is nicely browned. Alternatively, bake the patties at 400°F for 20 minutes, flipping the patties over halfway through the baking.

Makes 4-8 patties.