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BBQ JACKFRUIT POTATO CAKES
Bbq + mashed potatoes = ?
Who can dig this?
I especially love this because it’s simple to make, fiber rich from the @thejackfruitco and just SO delicious.
TAG A FRIEND!
Bbq jackfruit potato cakes
Makes 8 large
Ingredients:
3 lb Yukon gold potatoes, peeled
2 tbsp vegan butter
3 tbsp almond milk, unsweetened plain
1/2 cup almond meal or all purpose flour
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp salt
1 package @thejackfruitco bbq jackfruit
avocado oil (or any oil of choice)
Directions:
1.Bring a pot of salted water to a boil. Peel & cut potatoes, then add to water and cook until tender, about 20 minutes then drain. As the potatoes are hot add vegan butter, almond milk, salt and garlic powder and mash the potatoes with a potato masher or large fork and mix until smooth.
2.Then add almond meal (or flour) and nutritional yeast to the mashed potatoes and mix well. Set aside and let cool for 30 minutes.
3.Meanwhile heat a medium pan over medium/high heat then add bbq jackfruit. Using a fork, shred the larger chunks of jackfruit (this will become easier as it heats up!) Cook for 4-5 minutes then turn off heat.
4.Once the mashed potatoes and the bbq jackfruit are cooled you’re ready to assemble. Split the dough into 8 balls. Grab one ball and split in half. Flatten out one piece of dough into a flat circle & add 1 heaping tbsp of jackfruit filling. Then grab the other half and flatten into a circle. Carefully place that flattened half on top of the filling, and seal the sides, forming a thick pancake shape. Repeat this step until you have 8 potato pancakes.
5.Heat 1 tbsp of oil in a pan and pan fry the potato cakes at medium heat until golden brown on both sides…around 2-3 minutes on each side.* Don’t over crowd the pan… do them in batches and add a bit more oil before each new batch! Remove potato pancakes from heat and let me cool for 10 minutes & enjoy!
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