This plant-based version of a seafood favorite is gluten-free and full of both flavor and fiber thanks to chickpeas, jackfruit, vegetarian oyster sauce and Old Bay seasoning.
Jackfruit Croquettes
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- 1 14 oz can jackfruit in brine drained and rinsed
- 2 stalks celery
- 1/2 medium yellow onion
- 2 tbsp dulse seaweed flakes kelp flakes will also work
- 2 tbsp vegetarian oyster sauce
- 2 tbsp Old Bay seasoning
- 1 pinch sea salt
- 1 tsp garlic powder
- 1/4 cup Neat Egg mix can be replaced with milled chia seeds
- 1/4 cup plain unsweetened almond milk or water
- 3/4 cup gluten-free breadcrumbs a wheat-based option can be used as well
- 1/4 cup cornmeal
- Cooking oil spray
- Topping: Vegan tartar sauce
Instructions
- Preheat oven to 375 degrees F. Line large cookie sheet with parchment paper; set aside.
- Add chickpeas and jackfruit to a food processor. Pulse for a few seconds at a time, until flaky and well combined (don’t over process). Add mixture to large mixing bowl.
- Add remaining vegetables, spices and 2 tbsp of the Neat Egg or milled chia seeds to food processor; pulse until everything is finely minced, with a chunky puree consistency. Add to the chickpea mixture in the large mixing bowl.
- Fold all ingredients together, combining well, using a large spoon. Portion patties using a ¼ -cup measurer, and form into 1-inch-thick round discs and set aside on a plate.
- Make a dry breading mixture by adding breadcrumbs and cornmeal to a small mixing bowl - set aside. Add remaining Neat Egg or milled chia seeds to another small mixing bowl and mix with almond milk or water until well combined to make a wet mixture. Line both bowls next to the plate of patties.
- Lightly spray parchment-lined baking sheet with cooking oil. Dip each patty into the wet mixture ensuring it’s coated on both sides, then dip in the dry mixture on all sides. Place patties in evenly spaced rows on the baking sheet. Spray a light coating of cooking spray on top of the patties.
- Bake for about 35 minutes until patties are golden brown. Remove from oven and allow to cool for around 10 minutes before serving. Serve with vegan tartar sauce to complete the dish.
Tried this recipe?Let us know how it was!
6 Comments on “Jackfruit Croquettes”
The instructions mention Neat Egg or milled chia seeds, but these ingredients are not listed in the recipe, so we don’t know what is meant by “Add remaining Neat Egg or milled chia seeds” since we don’t know what amount we should be starting with.
Hi Dawn! Sorry about the omitted information. The recipe has bee updated to show that 1/4 cup of Neat Egg/milled chia seeds are needed. 2 Tbsp for step 3 and 2 Tbsp for step 5. Thanks for your comment!
This looks good, although I have a couple questions:
Where does one get vegetarian oyster sauce? I’ve never seen that anywhere. Where did you buy it?
In addition, although it’s called for in steps 3 and 5 of the directions, I do not see Neat Egg listed in the ingredients, so it’s confusing how much “remaining” is (in step 5).
Thanks for clarifying these issues.
Hi Steve, thank you for your questions! I purchased my vegetarian oyster sauce from a local Korean market, but you can also purchase it online here: https://store.veganessentials.com/vegan-mushroom-oyster-sauce-by-wan-ja-shan-p4588.aspx .
Also, thank you for catching that omission from the recipe! It has been updated to reflect that you need 1/4 cup total of Neat Egg, though milled chia seeds can also be used as a replacement. You use 2 Tbsp in step 3 and 2 Tbsp in step 5.
I hope this clears everything up!
-Jessica
What’s the spread on top of the croquettes in the picture? Looks tasty
I made these last night, and I didn’t think it had enough seafood taste. Is there anything else I could add to make it taste a little more “fishy”?