Name: JackCakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp flax meal; 3 tbsp water; 1 cup young jackfruit (fresh or BPA-free canned and drained); ½ cup hearts of palm (chopped, jarred or BPA-free canned, drained); ¼ cup organic corn (frozen and thawed); ¼ cup red bell pepper (diced); ¼ cup green onion (sliced); ¼ cup cilantro (chopped); ¼ cup Easy Vegan Mayo (link in Chef’s Notes); 2 tsp dijon mustard; 1 cup whole grain bread crumbs (crumbled; easiest if done in food processor); 2 tsp Old Bay Seasoning (See Chef’s Notes); 2 tsp kelp seasoning (or nori sheets or Gomasio, link in Chef’s Notes); 1 tbsp lemon juice (freshly squeezed)

Replace traditional crab cakes with plant-powered JackCakes made with fiber-filled jackfruit, eggless mayo, and lots of colorful veggies. These JackCakes are nutritional powerhouses, delivering a delicious and healthy twist in each dippable bite.

1 tbsp flax meal

3 tbsp water

1 cup young jackfruit (fresh or BPA-free canned and drained)

½ cup hearts of palm (chopped, jarred or BPA-free canned, drained)

¼ cup organic corn (frozen and thawed)

¼ cup red bell pepper (diced)

¼ cup green onion (sliced)

¼ cup cilantro (chopped)

¼ cup Easy Vegan Mayo (link in Chef’s Notes)

2 tsp dijon mustard

1 cup whole grain bread crumbs (crumbled; easiest if done in food processor)

2 tsp Old Bay Seasoning (See Chef’s Notes)

2 tsp kelp seasoning (or nori sheets or Gomasio, link in Chef’s Notes)

1 tbsp lemon juice (freshly squeezed)

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Make your flax egg: Add the flax meal and water to a small bowl, stir and set aside.

Add jackfruit and hearts of palm to a food processor and pulse 2–3 times until they’re shredded (do not over pulse or else you won’t have the “crabmeat-like” texture).

Transfer the jackfruit and hearts of palm to a large bowl. Add the remaining ingredients and mix well.

Form patties using ¼ cup of the mixture per patty (approximately one palm full). If using your hands, roll into balls in your palm then press gently into a disc shape that is approximately 1 ½-inches thick. Place on a parchment lined baking sheet.

Bake for 30 minutes, flipping halfway through.

Serve with your favorite dipping sauce (see Chef’s Notes for ideas).