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Jackfruit Cafe’s “The Boykin” – Jackfruit Fish Cakes and Fried Artichokes with Sesame Cabbage Slaw and Tartar Sauce (S+F)

Yields1 Serving

Jackfruit Fish Cakes
 10 oz Young Jackfruit
 2 tbsp Red and Green Peppersdiced
 2 tbsp Brown Oniondiced
 2 tbsp Green Oniondiced
 2 tsp Garlicminced
 1 Flax Egg
 1 cup Bread Crumbs
 1 ½ tbsp Braggs Kelp Seasonings
 1 tbsp Salt
 ¾ tbsp Paprika
 1 tsp Mustard Powder
 1 tsp Rice Vinegar
Fried Artichoke
 8 pieces Marinated Artichoke
 ½ cup All Purpose Flour
Sesame Cabbage Slaw
 ½ Shredded Purple and Green Cabbage
 3 tbsp Sesame Oil
 1 tbsp Rice Vinegar
 ½ tsp Salt
 1 pinch Black Pepper
Tartar Sauce
 ½ cup Veganaise
 1 tsp Lemon Juice
 1 tsp Rice Vinegar
 ½ tsp Mustard Powder
 2 Diced Dill Pickles

Open can of jackfruit and drain, using your hands.


Break down the jackfruit as much as you can.


Sauté peppers, onions, garlic, salt and pepper.


Combine all ingredients except flax egg (flax egg goes in last).


Mold four patties out of mixture.


Deep fry patties 5 minutes or until desired texture.