SERVINGS: 4 (12 Jackfruit meatballs) | PREP / COOK TIME: 50 to 60 MINS |
INGREDIENTS 2 packets of The Jack Man Nude Jackfruit (Shred the chunks by fork or food processor) 1 hot green chili finely chopped or use cayenne to taste 1/2 tsp (0.5 tsp) garam masala 1/2 tsp (0.5 tsp) paprika 1/2 tsp (0.5 tsp) cumin powder 1/3 to 1/2 tsp salt 1 tbsp finely chopped mint optional or cilantro, or use 1/2 tsp dried fenugreek leaves (kasoori methi) 1/2 tsp (0.5 tsp) lemon juice 1.5 tbsp garlic paste or crushed garlic 1 tbsp ginger paste or grated ginger 1 tsp oil + more as needed |
METHOD For the Veggie Balls: dry roast 1 cup of chickpea flour in a large skillet over medium low heat. Stir every 2 minutes. about 7 to 8 minutes. or dry roast over medium heat and stir every 30 seconds to avoid burning. 4 to 5 minutes. The flour should start to smell nutty and change colour slightly. Keep aside. Using a fork or a food processor shred The Jack Man Nude Jackfruit. To Bake: Preheat the oven to 410 degrees F / 210Âșc. Place the shaped balls on parchment lined baking sheet. Brush oil on top. Bake for 12 to 15 minutes. I like these balls pan-fried. Serve with marinara and vegan mozzarella in sub sandwich or tacos or over pasta. |
CREDIT: https://www.veganricha.com/ Image by Vegan Richa |